2018/10/23 Lunch Pesto Adlai
This 2018/10/23 Lunch Pesto Adlai recipe is perfect for those looking to enjoy a healthy, low-sugar meal. Incorporating fresh ingredients like Adlai Rice, juicy tomatoes, and eggplant, this dish is healthified to provide a nutritious boost without compromising on taste. The pesto and lemon juice ...
Ingredients
- 0.25 tsp ground, Pepper
- 1 tbsp Pesto
- 1 tbsp(s) Lemon juice, raw
- 120 g Eggplant, raw
- 180 g Belly
- 190 g Adlai Rice (Job's Tears)
- 80 g Tomatoes
Instructions
- Rinse 190 g of Adlai Rice under cold water until the water runs clear.
- Cook the Adlai Rice according to package instructions until tender, which should take about 20 minutes; then set aside.
- Chop 80 grams of tomatoes and cut 120 g of eggplant into cubes.
- In a skillet, cook 180 grams of belly over medium heat until it's evenly browned and crisp, about 10 minutes.
- Remove the belly from the skillet, and in the same skillet, sauté the chopped tomatoes and cubed eggplant until they are soft, about 5 minutes.
- Combine the cooked Adlai Rice with the sautéd tomatoes and eggplant. Stir in 1 Tbsp of pesto and 1 tbsp of lemon juice until well combined.
- Season with 0.25 tsp of ground pepper to taste.
Nutrition Information
- Calories: 489
- Carbohydratecontent: 50
- Fibercontent: 2
- Sugarcontent: 2
- Sodiumcontent: 252
- Proteincontent: 15
- Fatcontent: 23
- Saturatedfatcontent: 5
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0