Description
Pesto rice is a simple way to dress up the classic side dish! Swirl in pesto and lemon juice for a fresh, herbaceous twist.
Ingredients
Scale
- 1 cup dry long grain white rice
- 6 tablespoons basil pesto, purchased or homemade*
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt, plus more
Instructions
- Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
- Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
- Fluff the rice with a fork. Stir in the pesto and lemon juice. Taste and add 1/4 teaspoon salt if necessary or more lemon juice (amounts will vary based on whether you’re using purchased pesto). Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water.
Notes
*The flavor and color are best with homemade basil pesto. If basil is not in season, look for fresh pesto that’s refrigerated in the produce section (often found in tubes) for better flavor than jarred. Or, use a jarred pesto you love!
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
