Pesto Rice and Bean Salad
1.5 cups packed basil, arugula and/or spinach leaves, or a combination
1/3 cup grated Parmesan cheese
1/4 cup Riceland Rice Bran Oil
2 tablespoons water
1 teaspoon lemon juice
1 clove garlic
3 cups broccoli florets, steamed
3 cups cooked Riceland brown or white rice
1 15-ounce can garbanzo beans, rinsed and drained
- In the bowl of a food processor, combine the basil, arugula, and/or spinach, Parmesan cheese, rice bran oil, water, lemon juice and garlic. Process 1 to 2 minutes, scraping down the sides of the bowl as necessary, until the mixture is smooth.
- In a large bowl, combine the broccoli, rice and garbanzo beans. Pour basil mixture into bowl and stir until mixture is well combined and evenly coated. Serve at room temperature or chilled.
TIP: Swap out the garlic clove for a dash of garlic powder instead!