Ingredients

PESTO:
1 tbsp Baobab powder
80g pine nuts
Handful fresh basil leaf
Juice 1 lemon
5 tbsp extra virgin olive oil
Mineral salt
Black pepper

SERVING:
30g flaked almonds
100g pomegranate seeds

RICE:
1.5 cups water
1 cup Organic Sprouted Gaba Rice Black
Recipe

Don’t you find you’re all too often spinning out the same handful of dishes week on week? Well, we reckon it’s time to mix things up and add some new twists to old classics. Come this December, we can then all admire our varied recipe repertoires!

Let’s kick things off with a simple pesto rice salad that we can stuff our mushrooms and peppers with, spoon over roasted vegetables, stir into bowls of leafy goodness, or just serve as a hearty side.

This dish combines our most famous superfruit powder, Baobab, with one of our most intriguing ingredients – Organic Sprouted GABA Rice. We say ‘intriguing’ as we’re always asked what makes this rice so special. You can get the full lowdown here, yet we can tell you it’s the germination process that makes it a nutrient-dense option, with fibre, iron and Vitamin B1 all high on the chart.

We’ve gone with our Black GABA Rice, which lends a great bite to the dish, teamed with some seasonal crunch and fruitier notes.

Quantity: serves 4 for most recipes

1. Cook your GABA rice as per the packet instructions – simmering for 40 minutes.

2. While the rice is cooking, let’s prepare some Baobab pesto. Take the pine nuts, baobab, basil leaves, lemon juice and oil and mix in a small food processor. You’re looking for a fine and even consistency. You can always add more lemon juice or a dash of water if it’s too thick for your preference. Taste your pesto and season with salt and pepper before setting aside.

3. Once the rice has cooked, drain thoroughly and stir in your pesto.

4. Next, stir in your toppings, saving back some of the flaked almonds and pomegranate seeds to sprinkle over the dish if you’re serving in a bowl (it’ll look more colourful for it!).

5. Serve as desired – and grab a new cooking suggestion from the above next time.

Don’t forget to share your creations. We’ll be watching out for your tags on Twitter, Instagram, Facebook and Pinterest. And you may even appear in our monthly Minvita mail!

Meanwhile, it’s time to set some goals for the month ahead and year to follow, thanks to Lessons from a Dietitian: Nichola Whitehead.