Roast pepper on open flame BBQ or in 450 degree oven until skin has completely browned. While still hot, put aside in a bowl, cover with a plate and let sit for 15 minutes. When cooled peel and remove seeds.
In a food processor combine yellow pepper, fresh arugula, garlic, olive oil, walnuts (if desired) and black pepper. Remove the mixture from the processor and put in a bowl. Stir in the parmesan cheese.
Bring 2 1/2 cups water and 1 cup of brown rice to a boil. Once it boils stir in the salt. Simmer for approximately 45 – 50 mins or follow instructions on rice package. Mix hot rice with pesto and diced tomatoes. For a cold rice dish, allow rice to cool before mixing with pesto. Serves 6.
Pesto can also be used to dress pasta, top fresh canopes or as a tasty mayo.
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Directions
Roast pepper on open flame BBQ or in 450 degree oven until skin has completely browned. While still hot, put aside in a bowl, cover with a plate and let sit for 15 minutes. When cooled peel and remove seeds.
In a food processor combine yellow pepper, fresh arugula, garlic, olive oil, walnuts (if desired) and black pepper. Remove the mixture from the processor and put in a bowl. Stir in the parmesan cheese.
Bring 2 1/2 cups water and 1 cup of brown rice to a boil. Once it boils stir in the salt. Simmer for approximately 45 – 50 mins or follow instructions on rice package. Mix hot rice with pesto and diced tomatoes. For a cold rice dish, allow rice to cool before mixing with pesto. Serves 6.
Pesto can also be used to dress pasta, top fresh canopes or as a tasty mayo.
