Sometimes there just is a fridge full of leftovers and a lunch that needs to be quickly assembled…it´s great to have some extra cooked grain and beans, and a few fresh veggies to liven up the meal!
Here I had leftover rice and hato mugi which I sprinkled generously with freshly toasted sunflower seeds (toast on a dry pan until they start getting golden and fragrant).
I had leftover cooked lentils, so I mixed them with cubes of hokkaido pumpkin, organic corn kernels from a glass jar and water to barely cover, cooking the meal until the pumpkin got soft. I seasoned this with some shoyu soy sauce and ground coriander.
Very quick and tasty!
I like to play with different types of pesto, some time ago I had the purple variety of basil which made for a slightly different taste (if you´re a pesto snob you will notice, I guess :-D), but mostly colour. I admit, the colour is not the most appealing colour you could imagine and green basil makes for a prettier pesto, in my opinion 😀
Anyway…first I roasted one cup of sunflower seeds, then I blended them with a bunch of purple basil and enough water and olive oil to make the blender work (you could use oil only, or water only, or a bit of both, depending on your personal preference). I seasoned the pesto with black pepper, black vulcanic salt (from India), ume plum vinegar, lemon juice and garlic.
For a veggie side I sauteed some onion on olive oil with a pinch of salt, until translucent. Then I added bite-sized green beans and as the last item a large bunch of roughly chopped swiss chard (mangold). I cooked the veggies until the green beans were soft and the chard wilted. I served the pesto and vegetables on top of corn pasta.