1/3 cup EIEIO'S CILANTRO PECAN PESTO
2 cups brown or white rice(or quinoa is yummy too)
4-6 ozs of fresh spinach
1-2 small zucchini quartered and sliced
8 ozs halved cherry tomatoes
1/4 cup green peas
1/4 cup halved Kalamata olives
3 cloves minced Garlic
1 tblsp olive oil
Salt to taste
1. Heat tblsp oil in a pan, then add the rice and toast, stirring every few minutes to ensure the rice gets brown. Season with salt, then remove from the pan and set aside. FYI I chose to use short-grain brown rice when making this because I like the hearty, “beady” texture it brings 🙂
2. Sauté the garlic and pesto, then, add the cherry tomatoes and sauté. Add the zucchini, olives, and ½ tsp of salt, and sauté until the extra liquid has cooked off.
3. Return the rice to the pan, along with the peas and remaining pesto and stir well. Fold in the spinach and cook until it is wilted.
4. Transfer to serving plates, top with fresh cilantro, pecans pieces and/or red chili flakes, and enjoy!