A vibrant and easy Continental-style rice bowl featuring cooked rice tossed with vegetables, topped with grilled paneer cubes and a fresh basil pesto sauce. A wholesome vegetarian meal ideal for a quick lunch or dinner.
12 ingredients
Rinse rice thoroughly, then cook it in double the quantity of water until tender. Fluff and set aside.
Heat a little olive oil in a pan. Add onion, bell pepper, and carrot and sauté on medium heat until just soft.
Add cooked rice to the sautéed vegetables. Season with salt and pepper, mix well, and keep warm.
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.
Heat a grill pan with a small amount of olive oil. Grill the paneer cubes on all sides until golden.
To assemble, place the vegetable rice in a bowl, top with grilled paneer, and drizzle generously with the pesto slurry.
% Daily Value based on adult male RDA. Your needs may vary.
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