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You are here: Home / On the Side / Pesto Rice

Pesto Rice

Connie Veneracion
Two tips to make pesto rice really pop. One, fry garlic in olive oil and add the mixture to the rice along with the pesto. Two, squeeze in lime or lemon juice before digging in.
Pesto Rice with Kaffir Lime Wedges and Mint Chiffonade
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine Fusion
Servings 6 people

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.

Notes

Can day-old rice be cooked as pesto rice?
Yes, actually.
Brown the garlic, as above. Without turning off the heat, add the rice and toss until heated through.
Transfer the rice to a bowl and toss in the pesto off the heat.
Garnish with lemon wedges and sliced mint leaves.
Pesto Rice
Keyword Pesto, Rice
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

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