This could so easily be make with shrimp or some chicken or used as a side dish, but with the edemame, brown rice, and cheese in the pesto, there is enough protein. (The photo is of leftovers for lunch, so its not quite as pretty as the first night)
Vegetarian Rice Bowl
The ingredient list off the restaurant menu:
"sauteed snow peas, bean sprouts, carrots, zucchini, yellow squash, green beans, roasted sweet corn, tomatoes, mushrooms, artichoke hearts, edamame, and your choice of rice in a light cilantro-lime pesto".
Obviously you can use whatever vegetables you like or have on hand. The first time I had broccoli and cauliflower, snap peas instead of snow, had no real tomatoes so we skipped them, forgot artichoke hearts, it would have been great with them! And even though I used an entire bunch of cilantro it wasn't nearly as strong as the restaurant's, (neither was it as greasy - hadn't realized it was a "pesto"), I used some butter and olive oil, not much - and I flavored the brown rice up some. It was still great and made wonderful leftovers for lunches.
My second try was even better, used some fresh greenbeans, broccoli, cauliflower, yellow and zucchini squash, mushrooms, artichoke hearts (just a few), a couple of roma tomatoes, frozen edemame, baby carrots (larger ones cut in half at an angle) and stirred in a "pesto" made as follows:
Lime Cilantro Pesto:
Use a large bunch of cilantro (in Missouri that means buying at least two bunches to equal what you get in one in Utah), either pull leaves off the stems or grab leaf end of the bunch and pull off most of the stems - you need about a cup of packed leaves. Put into a food processor with a few sliced almonds if you like, a goodly amount of garlic (spoonful of prechopped) and a couple of tablespoons lime juice. Process a bit to chop and then drizzle in about three Tbls olive oil (while processing) plus about 1/4 cup parmesan or asiago or cheese blend. (most recipes use more oil, I didn't want to get too greasy).
**(Alternatively, chop the cilantro and add to the vegetables near the end, along with lime juice and a drizzle of oil, use garlic in the sauteing of the veg, sprinkle all with parm)
Vegetables:
I steamed the carrots, broccoli, cauliflower and edemame for five minutes while heating up a large frying pan with 1 Tbsp butter to which I added the zucchini and yellow squash (thick slices cut in half) to "grill" for about two minutes then adding sliced mushrooms, tomatoes, and artichoke hearts (roughly chopped) just to heat. Dump in the steamed vegetables and stir the pesto through it all.
This is wonderful served over minute brown rice made with vegetable broth and some sauteed onion. Of course, its much more economical to cook regular rice or do your brown rice ahead (http://eatfastandhealthy.blogspot.com/2011/02/fluffy-brown-rice.html)
Next time I will remember the corn! For "grilled sweet corn" you can use frozen corn and give it a little color and extra flavor by putting in the frying pan like the squash. Red pepper would be good, snap or snow peas, bean sprouts, etc. Maybe one day I will remember to buy bean sprouts or get my sprouter jar going.
And I finally started getting photos-- check out:http://eatfastandhealthy.blogspot.com/2011/11/tastier-healthier-broccoli-cheddar-soup.html
I figured it couldn't be harder than getting them onto my calligraphy blog, if I can just remember to take them before eating all the food
http://letterdesignstudio.blogspot.com/2012/01/preparing-polymer-clay-for-casting.html
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