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Pesto rice
Two essential steps to make pesto rice really pop. One, fry garlic in olive oil until lightly browned. Two, squeeze in lime or lemon juice before digging in.
Course
Side Dish
Cuisine
Mediterranean
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
2
tablespoons
olive oil
not extra virgin
1
tablespoon
finely chopped garlic
6
cups
rice
newly cooked
2 to 3
heaping tablespoons
pesto
homemade or store-bought
2
limes or lemons
cut into wedges
mint leaves
thinly sliced
Instructions
Set a small frying pan on the stove and turn the heat on medium-low.
Pour the olive oil into the frying pan. Swirl the pan the coat the entire bottom.
Spread the chopped garlic on the hot oil. Cook, stirring occasionally, until lightly browned.
Put the rice in a bowl.
Drizzle in the oil with all the browned garlic.
Stir to coat each grain of rice with the flavorful oil.
Add the pesto and toss the rice until evenly colored.
Top the rice with lime or lemon wedges and sliced mint leaves.