Carrots with Pesto and Rice

When it comes to summer lunches, I never really have a game plan. When my stomach starts to growl, I usually wander into the kitchen, stare into the fridge, and hope for the best. 

Sometimes, things work out pretty nicely. Other times, things turn out just awful. 

But sometimes, magic happens. 

This little bowl pretty much fell into my lap, like everything in the universe aligned perfectly and my only job was to slice the carrots. 

I found the recipe over at Naturally Ella while I was perusing my usual food blogs, so I can't take any credit for the genius combination, but I can't believe how perfectly everything fell into place. The recipe uses tricolor carrots, which we never have, but had just bought on a whim the day before. It also calls for cooked rice, and there just happened to be a cute little takeout box of plain rice in the fridge. Pesto? We had that too. Three things that are never in my fridge, all at once. What? Aside from that craziness, it was lunchtime, I was starving, and I had no lunch ideas at all. 

Let's try this.

If you're looking uncertainly at the ingredients, don't. I thought they sounded a little weird too. I mean, as much as I love carrots...raw? With pesto? 

But it works. I can't even explain it but this is just the best thing you will ever put in your mouth. If you have the ingredients on hand like I did, this comes together in less than 5 minutes. Fast, easy, healthy, DELICIOUS, what more could you want from lunch during these lovely dog days of summer? 

Look how vibrant and beautiful that is. Vegetables are awesome.

Look how vibrant and beautiful that is. Vegetables are awesome.

Side note: I apologize for the lack of (decent) pictures, but I had no idea I would be posting this recipe. After I tasted it, though, I had no choice. It would be a crime to keep this from you, I only hope I can refrain from running down the streets yelling about it. Everyone needs to know. 

Carrots with Pesto and Rice

Recipe inspired by: Naturally Ella

Makes one serving, but can easily be scaled up

*(measuring is not really important in this recipe. A little of this, a little of that, just do what feels best to you)

Ingredients:

  • 1/4 - 1/2 cup cooked rice (any kind works)
  • 2-3 carrots, thinly sliced
  • 2 tablespoons prepared pesto this recipe is classic, but use any recipe you want. Tip: the extra pesto makes a mean omelet. 
  • 1-2 teaspoons sunflower seeds to sprinkle on top
  • 1-2 sprigs of mint or other fresh herbs

Combine all the ingredients in a bowl and mix well. Taste and be amazed. How do these ingredients do this. I know, it's beautiful. 

P.S. This salad is great at room temperature and holds up perfectly, so it would be awesome for taking to work/school for lunch. School = not exciting, but a good lunch to look forward to would do wonders. 

Enjoy the week!