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Pesto Rice Salad




Source of Recipe


Arlene Volk


Recipe Introduction


A really good side dish.


List of Ingredients




1 cup Italian Arborio rice (I cheated and used Uncle Ben’s)
1-quantity home-made pesto (I estimate ¾ to 1 cup)
2 cups chicken broth
4 spring onions, finely chopped
juice of 1 lemon
2 tablespoons olive oil
a few basil leaves
1 oz. Reggio Parmesan cheese shavings made with a vegetable peeler
salt and freshly milled pepper


Recipe



First of all measure the rice into a glass measuring jug then add about ¼ of the pesto sauce to it and stir it all around to coat all the grains. Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into the jug, then pour this over the rice. Now turn on the heat and stir with a wooden spoon, adding 1 tsp salt. Then, when it begins to boil, put the lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.

As soon as it’s ready, tip all the rice into a serving bowl, then simply pour in the lemon juice, olive oil and the remaining pesto sauce. Combine all the ingredients together, stirring and tossing. At this stage taste and season with salt and pepper. Finally scatter some torn basil leaves, finely chopped spring onions and then some shavings of Parmesan over the surface of the salad as a garnish. If you want to serve the salad cold, add the basil, onion, and Parmesan just before serving.