Wednesday, September 14, 2011

Basmati Rice with Corn and Pesto

Here's one final recipe that makes use of my Classic Pesto.  Because you can freeze the pesto so easily, make this dish all winter long and bring the smell and taste of fresh basil back into your home.

  • 2 teaspoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 2 cups uncooked basmati rice
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 28 ounces vegan chicken broth (prepared from Not Chick'n bouillon)
  • 1 (10-ounce) package frozen corn kernels, thawed and drained
  • 3 tablespoons Classic Pesto
1. Heat the olive oil in a Dutch oven over medium-high heat.  Add the mushrooms and green onions; saute for 3 minutes.  Add the rice; saute for 2 minutes.

2. Add the water, salt, black pepper, and chicken broth.  Bring to a boil; cover, reduce heat, and simmer for 20 to 25 minutes, until the liquid is absorbed.

3. Stir in the corn; cover and cook for a final 5 minutes.  Remove from heat and stir in the pesto.

This makes a quick and easy side dish, in combination with veggie meats like Match beef or Gardein chicken. Although I did not try it, I imagine you could stir in cubed tofu or black beans in a pinch to make it an entree.

Nutrition Info:
8 servings (3/4 cup), Calories 247 

Tasting Notes:
This is the first rice dish in a long time that has surprised me - wonderfully different, with basil and corn in every bite.  I would finely chop the mushrooms next time (to about the size of the corn kernels), so everything is more uniform in size, and i would also use more mushroom. 


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