Pesto Rice

Pesto Rice

This delicate green pesto rice can be enjoyed as a whole meal in a bowl combined with roasted vegetables or any salad. Ah… It is good!


WHAT YOU NEED


For the rice:
-2 cups sushi rice
-2 cup filtered water
-1 tsp salt
-3 tbsp pine nuts
-1 cup grated parmesan
-1 tbsp mint leaves, chopped

For the Pesto:
-1 basil bunch (3 cups of leaves)
-2 tbsp tamari soy sauce
-1 garlic clove
-½ cup extra virgin olive oil
-1 tbsp pine nuts
-1 tbsp lemon juice

 

HOW TO MAKE


The rice:

  • In a wide pot, soak the sushi rice in the water with salt for 20 mins.

  • Bring to a boil, cover and continue cooking for 25 mins on low heat. 

  • Remove from the heat and leave the pot covered for at least 20 mins.

  • Preheat the oven 350F/180C. Spread all of the pine nuts on a baking sheet and roast in the oven until light brown (about 3-5 min). Remove from the oven and chill.


The Pesto: 

  • Cut the basil to remove the stems. 

  • In a blender, add the basil leaves with the garlic, tamari soy sauce, olive oil, 1 tbsp of roasted pine nuts, and 1 tbsp of lemon juice.  

  • Blend it on low, until the paste is slightly chunky.

  • Grate the parmesan cheese.

 

The Pesto Rice mix:

Into the rice pot, add the chopped mint leaves, 1 cup of pesto, parmesan and the roasted pine nuts. Mix and serve.