Pesto rice bowl

1. 1

   Rinse rice thoroughly, then cook it in double the quantity of water until tender. Fluff and set aside.

   15 min
2. 2

   Heat a little olive oil in a pan. Add onion, bell pepper, and carrot and sauté on medium heat until just soft.

   5 min
3. 3

   Add cooked rice to the sautéed vegetables. Season with salt and pepper, mix well, and keep warm.

   2 min
4. 4

   For the pesto, blend basil, spinach (if using), garlic, cashew nuts, olive oil, lemon juice, salt, and pepper into a smooth slurry. Add water if needed to adjust consistency.

5. 5

   Heat a grill pan with a small amount of olive oil. Grill the paneer cubes on all sides until golden.

   5 min
6. 6

   To assemble, place the vegetable rice in a bowl, top with grilled paneer, and drizzle generously with the pesto slurry.

Nutrition