PESTO POPCORN RICE
Source of Recipe
Chef Frank Brigtsen, BRIGTSEN'S
List of Ingredients
2 cups fresh sweet basil leaves, tightly packed
3 cloves peeled garlic
1/3 cup pine nuts, lightly toasted
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup extra virgin olive oil
2 Tbsp. unsalted butter, softened
1/2 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
2 tsp. unsalted butter
3/4 cup finely diced yellow onion
1/2 tsp. salt
1 pinch ground white pepper
1 pinch dried whole-leaf thyme
3 1/2 cups stock or water
2 cups Louisiana popcorn riceRecipe
In a food processor, add the basil, garlic, pine nuts, salt, pepper and olive oil. Using the pulse button, process this mixture until the ingredients are finely chopped, but not pureed. Transfer the basil mixture to a small mixing bowl. Add the softened butter and grated cheeses. Mix until fully blended. Set aside. (Note: This recipe makes enough pesto for two batches of rice. Pesto keeps for several days in the refrigerator).
To make the rice, heat 2 tsp. of butter in a small pot over medium heat. Add the onions and bay leaf. Cook, stirring constantly, just until the onions become soft and clear. Add the salt, white pepper and thyme. Cook, stirring constantly, for 10-15 seconds. Add the rice and cook, stirring constantly, for 1 minute. Add the stock or water and bring to a boil. Reduce heat to very low, cover, and cook for exactly 17 minutes. Remove from heat. Fold in 3/4 cup of the pesto. Serve immediately over Fish Courtbouillion (see recipe).
And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.
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