Sautéed Brussels Sprouts & Broccolini With Pesto & Wild Rice

Sautéed Brussels Sprouts & Broccolini With Pesto & Wild Rice

Whoever thinks greens means boring needs to try this dish. Full of prebiotics, this cruciferous duo is good enough to convert any anti-veg advocate. It also boasts a hefty dose of fibre per portion – bonus.
Serves 2-4
Total Time
30 Minutes
For the pesto
40g of basil
2 tbsp of pine nuts
2 tbsp of chopped walnuts
60ml of extra virgin olive oil
2 tbsp of grated Parmesan
1 garlic clove
For the rice & vegetables
150g of wild rice, or grain(s) of choice
1 tbsp of extra-virgin olive oil
2 garlic cloves, chopped
280g of firm tofu, or protein of choice, cut into strips
250g of mushrooms, halved
200g or broccolini, quartered
125g of brussels sprouts, halved
Step 1

To make the pesto, place all the ingredients in a food processor and pulse until combined to your preferred texture. You may need to scrape down any mixture that rises up the sides.

Step 2

To make the rice and vegetables, cook the rice according to the package instructions.

Step 3

Warm a frying pan over medium heat and add the oil and garlic. Fry for 1-2 minutes, then add the tofu. Fry on both sides for 5 minutes, or until golden brown. Remove from the pan.

Step 4

Place the mushrooms, broccolini, sprouts, and 2 tbsp of water in the same pan. Sauté until tender, about 5 minutes.

Step 5

Remove from the heat, then add the tofu back in and stir in the pesto to warm.

Step 6

Plate the warm rice and top with the tofu and vegetables.

Recipe from Love Your Gut: Supercharge Your Digestive Health and Transform Your Well-Being from the Inside Out © Megan Rossi, 2019, 2021. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Visit

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