Pesto Rice and Vegetables

1½ cups basil, anugula or spinach leaves
1 garlic
1/3 cup grated Parmesan cheese
1 tbsp. olive oil
1½ cups broccoli flowerets
1 cup sliced carrots
3 cups cooked brown or white rice

Finely mince basil and garlic in food processor. Add cheese and oil; pulse
until well combined, scraping bowl as necessary. Coat large skillet with
cooking spray and place over medium high heat until hot. Cool broccoli and
carrots until tender crispy. Stir in rice and basil mixture. Serve immediately.

Makes 6 servings