Pesto brown rice with cherry tomatoes and edamame

This is one of the many wonderful possibilities for a relatively low-key dinner when you have frozen pesto stashed away.

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All that is required of you is to cook up a pot of brown rice. When it’s almost finished cooking, add the frozen edamame (that you’ve thawed in the minimalist tradition, i.e. you’ve rinsed with warm water) and the frozen pesto. Stir, add your tomatoes and some lemon juice, nutritional yeast, and basil, and you’re set. If I had had a can of white beans, I would have thrown them into the mix as well.

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pre-garnish

Ingredients

1 cup brown rice (I used short grain)

1 cup frozen edamame, rinsed in warm water

2 cubes frozen pesto

1/4 cup nutritional yeast

1/2 cup cherry/grape tomatoes, halved

lemon juice to taste (I like a lot)

salt and pepper

fresh basil

basil oil (optional)

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close-up

Method

Cook the rice (In a pot, combine brown rice with ~2 cups water and a dash of salt. Bring to gentle boil and then simmer, covered, until almost all the water is absorbed).

Add the edamame and pesto. Stir, over very low heat, until pesto is well mixed.

Add nutritional yeast, lemon juice, and tomatoes. Mix well.

Season with salt and pepper, garnish with basil and optional drizzle of basil oil, and enjoy.

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