Brown Rice with Sweet Potatoes & Cilantro Pesto

I made this recipe up tonight, inspired by what was leftover in the fridge. We all agreed it was yummy.

2 cups cooked brown rice
1-2 Tbsp olive oil
1 small onion, chopped
1 cup sweet potato, diced
salt to taste
1-2 Tbsp cilantro pesto (see recipe from earlier this month)

Warm oil in sauté pan and add onion. Cook on medium-high heat, stirring occasionally, until onions soften. Add sweet potato and continue to cook a few minutes. Add some water if the potato sticks to the pan. When potato is cooked, reduce heat to medium, stir in rice and cook until heated through. Remove from heat. Add salt and pesto to taste.

Balsamic Vinaigrette

Why buy salad dressing when you can make your own so easily and cheaply? This recipe is adapted from Annie Somerville's Fields of Greens. When I make it, I usually double it, and keep it in a jar in the fridge.

2 Tbsp balsamic vinegar
pinch of salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
a few grinds of black pepper
a few splashes of sherry

Combine all ingredients in a jar, secure lid, and shake well. Makes about 1/3 cup.

Cilantro Pesto

This recipe is from the Moosewood Restaurant Kitchen Garden book. I use this pesto on burritos and quesadillas, mostly. It's very flavorful, so you only need a little bit.

1 cup fresh cilantro leaves, loosely packed (I include stems too)
1 cup fresh parsley leaves, loosely packed (I cinlude stems too, and I use Italian parsley)
1/3 cup whole almonds
1 small fresh chili, coarsely chopped (jalapeno is good)
2 garlic cloves, coarsely chopped
2 Tbsp fresh lime juice
1/4 cup vegetable oil (I used canola)
salt and pepper to taste

Chop almonds in food processor. Add parsley and cilantro and pulse to combine. Add everything else, except oil, and process until uniform. Add oil in a steady stream and mix well.