Hands up if you agree sprouts are underrated! If you’ve got any leftover little green gems, this one’s for you…
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
- 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.
- Cook the rice according to packet instructions.
- 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.
- 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.
- Remove from the heat then add the tofu back in and stir in the pesto to warm.
- Plate the warm rice and top with the pesto-coated tofu and vegetables.
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