Spinach Pesto

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Ingredients

4 servings

350 g
3-4
250 g
150 g
1 Brown basmati rice
Carrots
Cashews
Prunes (dried plums)
Broccoli 300 ml
300 ml
2 tea sp
1 Orange juice (fresh)
Stock (vegetable)
Cinnamon
Onion (red)

Prep

10 min

1. Dice onion
2. Cut carrots into slices
3. Cut prunes into small pieces
4. Rinse rice under cold water
5. Cut broccoli

Cook

25 min

Sauté onion and carrots

on medium/high heat ~5 min

Boil water and mix stock

Add cinnamon, prunes and cashews

~2 min

Add rice

~2 min

Cook broccoli

~5 min

Add orange juice and stock

Mix orange juice with stock so that you have 1,5 times the amount of rice (so in this case 650 ml)

Bring to boil, then reduce heat to simmer and cover with a lid. Taste regularly and add more stock if necessary.

Season with salt and pepper.

~15 min