Pesto Brussels Sprouts & Corn with Legume Rice
Ingredients
- olive oil
- 1 large garlic clove
- 1/2 medium onion, diced
- 12oz shaved brussels sprouts
- 1 cup frozen or fresh sweet corn
- 7oz rice (i used @eatbanza rice)
- 1/3 cup pesto (or as much/as little as you prefer)
Preparation
Heat the oil in a large, wide pan
Add the garlic and onion and cook until vegetables soften, about 3 minutes
Add the sprouts, stir, and cook for 10 minutes or until soft enough for your preferences
Halfway through cooking the sprouts, add in the corn and start boiling water for your rice (if you're using the same rice as me) and cook your rice
Add the rice to the finished sprouts, add the pesto, and stir to combine completely
Serve