Ingredients
Topper (pesto)
40g basil, fresh
2 tbsp pine nuts (20g)
2 tbsp walnuts (20g)
60ml extra virgin olive oil
3 tsp Parmesan (approx.
10g), grated
1 clove of garlic
a pinch of salt, more to
taste
Base
400g wild rice, or grain/s of choice, cooked
(approx. 140g raw, or use pre-cooked grain)
1 tbsp extra virgin olive oil
2 cloves of garlic, chopped
280g firm tofu, or protein of choice, cut into strips
125g Brussels sprouts, halved
200g tenderstem broccoli, quartered
250g mushrooms, halved
Method
Step 1
Place all the pesto ingredients into a food processor and blitz roughly until combined to your preferred texture. You may need to scrape down any mixture that has risen up the sides a few times.
Step 2
Cook the rice according to packet instructions.
Step 3
Meanwhile, place a frying pan over a medium heat and add the oil and garlic from the base ingredients. Fry for 1–2 minutes, then add in the tofu (or protein of choice). Fry on both sides for 5 minutes, or until light brown.
Step 4
Remove from the frying pan, then, in the same pan, place the Brussels sprouts, broccoli, mushrooms, and a dash of water (approx. 30ml). Sauté until tender.
Step 5
Remove from the heat then add the tofu back in and stir in the pesto to warm.
Step 6
Plate the warm rice and top with the pesto-coated tofu and vegetables.
team@theguthealthdoctor.com
April 4, 2021 @ 9:25 amBrussels are definitely underatated ;) so happy to hear you liked the recipe!
Lou
April 4, 2021 @ 9:54 pmSo good I made it two nights running. Love the pesto mix, you could throw this on anything and it would taste great! . Genius to use brussels they’re usually only remembered at Christmas and such a cheap healthy option.