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Recipe: Brown Rice Pasta with Sundried Tomatoes, Swiss Chard and Hemp Seed Pesto

June 5, 2012

Here is a delicious dinner recipe so good you may just climb in the pot and eat all of it. Mark this recipe especially if you are looking for a delicious meal pre-race.

This recipe was created by Elizabeth Stein, a NY nutrition counselor and triathlete and recently published in the April 2012 edition of Triathlete magazine. I was hoping to find a link online so that I could include their nice photo, but you will just have to take my word for it that you should make this even without seeing a photo.

Brown Rice Pasta with Sundried Tomatoes, Swiss Chard and Hemp Seed Pesto


  • 1 box of brown rice pasta
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 can white beans
  • 1 c. chopped sundried tomatoes, presoaked for 30 min
  • 3 c. Swiss chard, chopped
  • S&P to taste

Hemp Seed Pesto:

  • 2 c. basil
  • 1/2 c. walnuts
  • 2 cloves garlic
  • 1/2 c. extra virgin olive oil
  • Juice of 1/2 a lemon
  • 1/2 c. hemp seeds
  • Salt to taste


In a large pot, bring water to a boil. Add pasta and cook for 8-10 minutes. Meanwhile, in a food processor add all the ingredients for the hemp seed pesto and blend until smooth. In a large nonstick pan, warm the olive oil over low heat. Add the garlic and stir until slightly brown and fragrant. Add beans, sundried tomatoes and Swiss chard. Cook until the chard is slightly wilted. Set aside. Strain pasta a put in a large bowl. Toss in pesto and veggie/bean combo. Serve warm or cold. Makes 6 servings.


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