Food recipes
Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto
Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt oil, olive, salad or cooking seeds, pumpkin and squash seeds, whole, roasted, witho...
Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
celery, raw
spices, garlic powder
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
shortening, vegetable, household, composite
seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
spices, coriander seed
terra dolce, organic chipotle dried chile peppers,
lemon juice, raw
Directions:
Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.
Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.
In bowls divide rice, then bean mixture then squash and then the pesto on top.
Top with a sprig of cilantro.
Enjoy!
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
celery, raw
spices, garlic powder
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
shortening, vegetable, household, composite
seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
spices, coriander seed
terra dolce, organic chipotle dried chile peppers,
lemon juice, raw
Directions:
Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.
Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.
In bowls divide rice, then bean mixture then squash and then the pesto on top.
Top with a sprig of cilantro.
Enjoy!