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Pesto Rice and Vegetables
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Serving size: Serves 4
Cooking time: Less than 60 minutes



Preparation time 25 minutes. Cooking time 25 minutes. Recipe can be made 
a day ahead.
Store: covered, in refrigerator. Freeze: suitable for 2 months. 
Microwave: suitable.
Per serve 16.5g fat; 1371 kJ.



INGREDIENTS


2 fresh corn cobs
1 tablespoon olive oil
2 medium leeks (700g), sliced
1 bunch baby carrots (400g), sliced
1 large red capsicum (350g), chopped finely
2 teaspoons chopped fresh thyme
2 litres (8 cups) vegetable stock
2 medium zucchini (240g), chopped
1 cup (200g) cooked brown rice
Pesto
1 cup firmly packed fresh basil leaves
1/2 cup (40g) grated parmesan cheese
2 cloves garlic, crushed
2 tablespoons walnuts, toasted
1 tablespoon olive oil
¼ cup (60ml) water




METHOD


Cut kernels from corn cobs. Heat oil in large pan; cook leek, carrot, capsicum 
and thyme, stirring, 5 minutes. Add stock, bring to boil; simmer, uncovered, 
5 minutes. Skim soup if necessary.

Add zucchini, corn and rice; cook about 5 minutes or until vegetables are 
just tender.
Stir in pesto just before serving. 

Pesto: Process all ingredients until combined.

Serves 4