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Cook Lotus Red Rice as per instructions. |
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Cooking Cannellini Beans until soft. |
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Heat a large sauté pan over medium-high heat. Add coconut oil, onion, celery, red bell pepper. Add in carrot and garlic. Continue to sauté for another 2-3 minutes.
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Add in cooked beans, cooked rice, sea salt and fresh cracked pepper to taste. |
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Pesto ingredients in a high-speed blender. Run until smooth. |
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Drizzle pesto over bean and rice bowls before serving. |