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:
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In a wide pot, soak the sushi rice in the water with salt for 20 mins.
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Bring to a boil, cover and continue cooking for 25 mins on low heat.
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Remove from the heat and leave the pot covered for at least 20 mins.
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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:
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Cut the basil to remove the stems.
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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.
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Blend it on low, until the paste is slightly chunky.
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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.
