It’s important to me to include as much vitamin K in my diet as I can. So, I am trying to find intriguing ways to eat these lovely green leafy vegetables. I devised this recipe because of my love of basil pesto. I have a lot of basil growing outside and, while I love pesto, I wanted something a little different.

1-1/2 c. prepared and cooled brown/wild rice mix
1 handful raw spinach, chopped
1 handful raw basil, chopped (I used my purple basil)
1 T. extra virgin olive oil
1 T. parmesan cheese
1 T. toasted pine nuts
salt and pepper to taste

Mix well. Serve immediately or chill for later.

This turned out so well that I made it again tonight so that I could take prep photos. I can imagine it served at a fancy bistro. Served on a pretty bed of lettuce, small cup of black beans on the side along with some baked kale chips. Yum!