Wednesday, August 12, 2015

144.8...Summer Herb Pesto Rice

It didn’t take me long to make the Summer Herb Pesto Rice that I had at cooking class last week. It was too good not to!

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Summer Herb Pesto Rice (Serves 4)

Recipe from Phillis Carey

Ingredients:

 2 Tbsp. olive oil

1/2 cup diced onions

1 cup long grain white rice

2 cups chicken broth

1 tsp. salt 

1/3 cup herb pesto (below)

Pesto:

2 cloves garlic, peeled

1/2 cup basil leaves

1/4 cup Italian parsley leaves

2 Tbsp. fresh oregano leaves

2 Tbsp. pine nuts

1/3 cup extra-virgin olive oil

Directions:

1. To make pesto: Drop the garlic in a running food processor to mince. Stop and add the basil, parsley, oregano and pine nuts. Pulse to chop. Turn machine on and add the olive oil processing to form a thick paste.

2. Heat olive oil in a medium saucepan and add the onions. Sauté until onions are tender, 5 minutes. Add the rice and toss for 1 minute. Add the broth and bring to a boil. Add salt, stir and reduce heat to low. Cook rice, covered for 18 to 22 minutes or until rice has absorbed all the liquid.

3. Fluff rice with a fork and toss in the pesto to mix well.

Printable Recipe

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I served the rice with Chicken Kebabs (just put under broiler for 12 minutes, turning occasionally) and Balsamic Roasted Carrots (recipe coming). 

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I drizzled the leftover pesto on the chicken kebabs. Delicious dinner!!!

Breakfast this morning:

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I took my daughter to camp, then went to spin class. I took my dog to the vet. (She has an ear infection). My son wanted PF Chang’s again so off we went for lunch. We shared lettuce wraps and I had my usual, Ginger Chicken with Broccoli and brown rice.

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We are off to my son’s basketball game and dinner in a bit!

Do you make your own pesto? What are you favorite ways to use pesto?

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