Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

RICE W/PEAS & SUMMER GARDEN PESTO




Source of Recipe


Debby Naugans Nakos, SUBMITTED by Mark
8 to 10 fresh sugar snaps or snow peas, trimmed
2 teaspoons olive oil
1 clove of garlic, minced
3/4 cup of water
1/3 cup of white basmati or other long-grain rice
1/4 teaspoon salt
1/4 cup of fresh or frozen green peas
1 Tablespoon Summer Garden Pesto (recipe follows)

Cut sugar snap peas cross-wise into 1/2 inch wide diagonal slices; set aside

Heat oil in a small saucepan with a tight-fitting lid over medium heat. Add garlic, sauté 1 minute. Add water, bring to a boil. Stir in rice and salt, cover, reduce heat, and simmer 12 minutes. Stir in peas, cover and simmer until liquid is absorbed and peas are just tender, 5 to 8 minutes. Remove from heat; let stand, covered, 2 minutes. Stir in Summer Garden Pesto and salt and pepper to taste. Sprinkle each serving with cheese, if desired. Makes 2 servings.

Summer Garden Pesto

1 clove garlic
1 1/2 cups loosely packed mint leaves
1/2 cup loosely packed fresh Italian parsley leaves
1/3 cup chopped fresh chives
1/4 cup pine nuts or slivered almonds, lightly toasted
1/4 cup freshly grated Parmesan cheese
3 Tablespoons extra virgin olive oil
Salt and freshly ground pepper

With food processor motor running, drop garlic through food chute, and process until minced. Add mint, basil and chives; process until finely chopped. Add pines, cheese and olive oil; process until roughly pureed. Season to taste with salt and pepper. Store in a covered container in the refrigerator. Makes about 3/4 cup.