PESTO FRIED RICE WITH SAUTÉED VEGGIES

Ingredients
16 oz mushrooms, sliced 1 bunch asparagus, sliced Salt and pepper, to taste 4 cups cooked rice (preferably day old) 3 cups spinach, chopped 1 cup cherry tomatoes, halved
Creamy Pesto 🧄
1/2 cup basil, plus more for garnish 1/2 cup parsley 1 garlic clove 2 tbsp lemon juice 1/2 tsp salt and pepper 1/4 cup pine nuts, cashews, walnuts, hemp seeds, or pistachios 2 tbsp nutritional yeast 1 tsp white miso paste 3 tbsp water
Heat a large cast iron skillet over medium high heat and add a small amount of olive oil, water, or vegetable broth. Add in mushrooms and asparagus and sauté until tender and mushrooms are golden. Season lightly with salt and pepper. Remove and set aside.
Add rice to the same skillet and sauté every 2-3 minutes letting the rice crisp up a bit on each side for about 5-6 minutes. Add a small amount of water or oil if needed to reduce sticking.
While rice is cooking, add all ingredients for pesto to a blender and purée until smooth. Season to taste.
Add 3 tbsp of pesto to the rice and stir to combine for 2-3 minutes, adding additional pesto if desired. Add in cooked veggies, tomatoes, and spinach, sautéing until spinach is wilted.
Transfer to serving bowls and top with fresh basil, toasted pine nuts, and a squeeze of lemon. Save remaining pesto in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.