This Beef and Butternut Rice with Basil Pesto is an interesting twist on grain-free pesto and rice. Shredded butternut makes for a low-carb option for traditional rice and when paired with a delicious dairy-free pesto, you’re going to look forward to leftovers! Paleo, Whole30 and AIP!
I’m always looking for easy one-bowl weeknight meals that my entire family will enjoy. We try to eat low-ish carb in our house and focus more on nutrient dense plant and animal foods. While we do enjoy organic white rice, it’s nice to have a vegetable option for a rice-like base for one-bowl meals.
Cauliflower rice has had its moment (or 1,654,893 moments) and I think you’ll enjoy the mix-up with this grain-free butternut rice. It couldn’t be easier to make butternut rice. Simply peel and chop the butternut squash (discaring seeds) and shred in a food processor using the shredder blade.
If you think “good pesto” HAS to have dairy and nuts in it, you’ll be pleasantly surprised with this vegan and nut-free basil pesto! It’s bright, herb-y and has just enough garlic to not overpower the other flavors in this dish. I like to keep pesto in my fridge to toss into skillets, top eggs or stir into soups. Making a double batch of this pesto will solve a lot of your “boring meal problems”.
INGREDIENTS IN EASY DAIRY-FREE PESTO:
Apple cider vinegar
This was my first dish using my NEW Cuisinart 9-cup food processor! And I am obsessed. You can make all different types of vegetable “rices”, thinly slice sweet potatoes to make homemade sweet potato chips in the oven, pulse small amounts of hard to chop foods like garlic & herbs and make the easiest chunky guacamole you ever did see! If you haven’t finished your holiday wish list you MUST add a food processor so you can get even more creative in your kitchen!!
- 4 cups peeled and cubed butternut squash
- 1 1/2 pounds grass fed ground beef (or pork or lamb)
- 1/2 teaspoon fine sea salt
- 1/2 cup bone broth of choice
- 1 1/2 teaspoons lemon juice nutritional yeast flakes, for serving (optional)
- 2 cups basil leaves, packed
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/2 teaspoon fine sea salt
Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.
Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.
Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.
Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.
- Meanwhile make pesto: Place all pesto ingredients in clean food processor using regular blade attachment. Turn the machine on for at least 30 seconds until a very finely minced pesto sauce is achieved. Set aside.
Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!