Best 3 Pesto Rice And Vegetables Recipes

PESTO RICE

Pesto Rice image

Make and share this Pesto Rice recipe from Food.com.

Provided by Rita1652

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup jasmine rice
1/2 cup cherry tomatoes, quartered
1/2 cup pesto sauce

Steps:

Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done.
Alternate Method of cooking:.
Or cook stove top adding 2 cups water to all ingredients.
Bring to boil and lower to simmer cover and cook for 20 minutes.
Fluff with fork and enjoy.
Garnish with pine nuts and basil.

Nutrition Facts : Calories 174.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 38.5, Fiber 1.5, Sugar 0.5, Protein 3.3

PESTO VEGETABLES

Pesto Vegetables image

The flavors of summer can be yours year-round with this flavor-packed side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 5

Number Of Ingredients 3

Ingredients

1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese

Steps:

Cook and drain vegetables as directed on package.
Toss vegetables and pesto. Sprinkle with cheese.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

PESTO RICE AND VEGETABLES

Pesto Rice and Vegetables image

Garlic, Parmesan, and basil puree coats precooked rice, broccoli, and carrots in this simple, quick recipe.

Provided by belkathy

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups packed basil leaves
1 clove garlic
1/3 cup grated parmesan cheese
1 tablespoon olive oil
1 1/2 cups broccoli florets
1 cup sliced carrot
3 cups cooked brown rice or 3 cups white rice
salt

Steps:

Finely mince the basil and garlic.
Add cheese and oil.
Pulse in blender or food processor until combined.
Spray a skillet with nonstick cooking spray.
Or use butter or olive oil if you prefer.
Cook vegetables until they are to your desired level of tenderness.
Stir in the rice and basil mixture.
Salt to taste.
Voila!

Tips:

Use fresh, high-quality ingredients for the best flavor.
Toast the pine nuts in a dry skillet over medium heat until fragrant and golden brown, about 3 minutes. This will bring out their flavor and make them more crunchy.
If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese together until finely minced.
To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
If you don't have any broccoli florets, you can use another vegetable such as green beans, zucchini, or bell peppers.
Serve the pesto rice and vegetables immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Pesto rice and vegetables is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The pesto is a flavorful sauce that can be made ahead of time, and the vegetables can be roasted or steamed until tender. This dish is also a great way to use up leftover rice. Serve it as a main course or a side dish, and enjoy!

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