Garlicky Broccoli Lobia Rice with Walnut Pesto

Garlicky Broccoli Lobia Rice with Walnut Pesto combines savory, garlicky broccoli and hearty black-eyed peas over nutty brown rice, topped with a creamy, earthy walnut pesto. This dish is filling, flavorful, and packs a nutritious punch.

For a Serving Size of Two:

Ingredients:

• 1/2 cup black-eyed peas (lobia), soaked overnight and cooked
• 1 cup cooked brown rice (about 200 grams)
• 1 cup broccoli florets (about 100 grams)
• 1 small onion (about 50 grams), finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup walnuts
• 1/2 cup fresh basil leaves
• 1 tablespoon olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• Salt to taste

Procedure:

• In a pan, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until golden.
• Add broccoli florets, cooking until slightly tender but still crisp, about 3-4 minutes. Season with salt and pepper.
• Stir in cooked brown rice and black-eyed peas, mixing well and cooking until heated through.
• For the walnut pesto, blend walnuts, basil, olive oil, garlic, lemon juice, and salt until smooth.
• Serve the garlicky broccoli lobia rice topped with a generous dollop of walnut pesto.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g