Spinach Pesto

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Ingredients

4 servings

350 g
400 g
1-2
200 g Rice
Mushrooms
Broccoli
Spinach
Fried onions 400 ml
2 TBL sp
15-20 g
200 ml
1
2 cloves Coconut milk
Soy sauce
Ginger
Bouillon
Onion
Garlic

Variations

You can add chickpeas or tofu for more protein and replace the broccoli with other vegetables.

Prep

10 min

1. Dice onion and mince garlic
2. Mince or grate ginger
3. Cut mushrooms into slices
4. Cut broccoli into small florets
5. Rinse the rice under cold water (this helps to avoid sticky rice)

Cook

20 min

Sauté onion and mushrooms

high heat ~2 min

Reduce heat and add garlic and ginger

medium heat, until mushrooms have shrunk ~5 min

Boil water for bouillon (200 ml)

Add rice and soy sauce

a bit unusual but the rice is cooked with the mushrooms ~2 min

Add coconut milk and bouillon

bring to boil. Then reduce heat to simmer and put on the lid. Taste halfway and add more bouillon if necessary. ~12 min

Cook broccoli

~5 min

Add spinach

~2 min