Pesto Vegetables with Black Beans and Rice Recipe

Sep
2013
11

posted by on Cooked Recipes

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This delicious recipe for pesto vegetables was a huge hit here at home and so I am going to share it with you. While the dish is primarily vegetables, 80 to 90 % vegetables, the black beans and brown rice provide a dense, filling, satiating feel so after you eat you feel energized from the vegetables yet still completely full and satisfied. The abundant herbs and pesto provide a rich flavor and the lightly cooked green vegetables added and black beans provide a good source of protein.

This abundantly nutritious meal is a one pot meal and after the vegetables are chopped I found it to be quick and easy to put together. I will show you exactly how to make it  just like I did with a full photo description below. Come join me in the kitchen!

 

Pesto Vegetables with Black Beans and Rice - plated

 

Pesto Vegetables with Black Beans and Rice

Ingredients

1 cup Brown Rice – use 1 to 2 cups cooked
1 can Black Beans, or 2 cups cooked
1 Onion
1 cup Mushrooms
1 cup Sugar Peas
1 cup Green or Yellow Beans
1 Red Pepper
2 cups Broccoli – chopped
1 Zucchini – spiralized
2 Garlic cloves
handful of Chives – chopped, or 2 Tbsp dried
3 sprigs Oregano, or 2 tsp dried
½ cup Pesto

Directions

Cook rice and beans and set aside. While rice is cooking prepare and chop vegetables, garlic and herbs.

In a stir fry pan, fry together the onion, garlic, mushrooms, yellow or green beans and red pepper together first.  When vegetables are beginning to soften, add the green vegetables: broccoli, sugar snap peas and herbs and cook only 1 or 2 minutes to steam, brighten and slightly soften vegetables. Remove pan from heat and add the black beans, rice, zucchini noodles and pesto. Stir together. The vegetables will heat the added ingredients even though they are off the heat.

Serve as is or with a side salad. I lined bowls with lettuce leaves from the garden and filled with the pesto vegetable dish. It was wonderful!

The sugar snap peas were nice with still having a crunch to them.

 

Photo Description

Assemble vegetables.

Pesto Vegetables with Black Beans and Rice - ingredients

Cook rice, and beans. I used a can of black beans, so rinse and drain if you do as well. The zucchini was from my garden. I left the skin on. you can leave it on, or peel first before spiralizing.

Pesto Vegetables with Black Beans and Rice - ingredients 2

Assemble herbs and pesto. If you don’t have fresh, you can use dried.

Pesto Vegetables with Black Beans and Rice  - herbs with Black Beans and Rice

Chop vegetables and garlic.

Pesto Vegetables with Black Beans and Rice  -chopped vegetables

Spiralize zucchini. I chopped and set the green vegetables aside as I added them last.

Pesto Vegetables with Black Beans and Rice - chopped sliced zucchini nd broccoli

Time to start cooking. Heat stir fry pan and add vegetables.

Pesto Vegetables with Black Beans and Rice - fry vegeables

Stir and cook until just starting to get tender and then add green vegetables and herbs.

Pesto Vegetables with Black Beans and Rice - add green vegetables and herbs

I only left this on the heat for one to two minutes, just long enough for broccoli to turn bright green. At this point I took the pan off the heat.

Pesto Vegetables with Black Beans and Rice - veg cooked

Chop zucchini noodles so they are not too long.

Pesto Vegetables with Black Beans and Rice - chop spiralized zucchini

Add the zucchini, brown rice, black beans and pesto.

Pesto Vegetables with Black Beans and Rice add pesto

Stir together. The pan is off the heat but the hot vegetables will heat the added ingredients.

Pesto Vegetables with Black Beans and Rice - ready

Serve as is, with a side salad, or as I did here in lettuce lined bowls.

Pesto Vegetables with Black Beans and Rice - plated

Enjoy! Hope you love it as much as we all did here!

With love,

Robin

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