Pesto Rice
A summery rendition of my bone broth rice, pesto rice is exactly the right side dish for most everything I want to eat all summer long. I make a jar of pesto almost every weekend all summer long and find endless uses for it all week. The jar is always scraped clean by the time my next pesto making session is due. If you don’t have homemade, store bought will work well here just be sure to check the ingredients. You want olive oil to be the main ingredient, not canola oil! If you want to make homemade pesto, take my advice. Don’t overthink it! Throw a bunch of basil in the blender with some olive oil, lemon juice, a big pinch of salt, a few garlic cloves and a ton of fresh parmesan. It will never taste bad, but it will always taste slightly different. That’s the joy of cooking!
Ingredients:
Makes 4 servings
1 cup white basmati rice
1 cup bone broth
1 cup water
1 tablespoon pesto
(either homemade or store bought with olive oil as the oil!)
Directions:
In a medium pot stir the rice together with the water and bone broth. Put the lid on and turn on high heat. Keep a close eye on it. When steam starts coming out the side of the lid, turn the heat all the way down to low. Don’t take the lid off because the trapped steam is what will cook it! Set a timer for 20 minutes. When the timer is up, remove the lid and use a fork to fluff the rice up. Add the tablespoon of pesto and stir through gently with the fork. Serve nice and hot!
