Pesto Rice with Feta

I feel slightly hesitant to post this recipe as a recipe, because it's so simple: brown rice with pesto, arugula leaves and a sprinkle of crumbled feta and toasted seeds. It's my current favorite carb-loading meal before I go for my long runs as part of my marathon training. It's my savory equivalent to my Traditional Oat Porridge. I did a 30k run/3 hour run on a bowl of this pesto rice a few days back. It worked well, at least for 2 1/2 hours. After that, you are allowed to have tired legs or wanting to go home, I guess, no matter what you ate.

Now that I think about it, simple meals should have their place on my blog more than anything else: BECAUSE they are so simple. They come in handy when you might otherwise choose to eat some convenience food, by lack of time.

This pesto rice can be well made in advance, either by keeping all ingredients separately ready and assemble them as hunger strikes. Or, if you choose to have it for a weekday lunch at work, it can be assembled and kept in an airtight container. 

(Print Recipe)

1 cup brown rice, cooked
1 tablespoon pesto (or according to taste)*
1 handful of arugula leaves, roughly chopped
1 tablespoon mixed roasted seeds
1 tablespoon crumbled feta

Thyme Spinach Pesto
1/4 cup fresh thyme leaves
1 cup spinach leaves
1 cup walnuts or pine nuts, chopped
1/2 cup olive oil
salt and pepper to taste

* any green herb pesto will do here. Here are the recipes for

Serves 1
Cook rice according to instructions. Stir pesto into warm rice. Fold in the arugula. Sprinkle with roasted seeds and feta. Ready to serve.

Thyme Spinach Pesto
Combine thyme and spinach leaves and nuts and blend in a food processor until it becomes a smooth paste. Slowly blend in the olive oil (only taking a small amounts at a time) until fully incorporated. Season with salt and pepper.

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