1 cup uncooked brown rice
2 cups broccoli florets
1 clove garlic
¼ cup toasted walnuts
¾ cup parsley and/or basil (see note)
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons light miso
Salt, if needed
- To begin, start the lentil bite recipe by cooking the lentils. While the lentils are cooking, cook the rice. Continue with the lentil bite recipe as instructed.
- To make the sauce, bring a large pot of water, with a few pinches of salt, to a boil. Add the broccoli florets and blanch for 2 minutes. Transfer to an ice bath, let cool, then drain.
- In a food processor or blender, pulse the garlic until minced. Add the walnuts and continue to pulse. Finally, add the remaining ingredients and run the blender or food processor until the sauce is mostly smooth.
- Add enough liquid to thin the sauce down enough to puree. The sauce should resemble a thick soup. Transfer to a pan and heat. When hot, add the meatballs and toss to coat. Serve on top of the rice with a sprinkle of crushed red pepper if desired.
I use a mix of herbs, depending on the season. Parsley, basil, dill, and chives are all wonderful in the sauce. Use what you have on your hand or you favorite herb mix.
Keywords: lentil bites, broccoli pesto