Prep 15 mins
Cook 45 mins
This is a tasty, cheesy way to serve rice. It's best in the summer, served with fresh tomatoes and a crusty baguette.
- 1 1⁄2 cups wild rice
- 3 cups water
- 1⁄2 cup fresh basil
- 3⁄4 cup pine nuts
- 2 garlic cloves
- 6 tablespoons olive oil
- 3⁄4 cup freshly grated parmesan cheese
- 3 fresh tomatoes
- Bring the rice to a boil. Reduce heat and simmer, covered, for 45 minutes.
- Blend the other ingredients in a food processor to make a pesto sauce.
- Add to the rice.
- Serve with lots of fresh tomatoes to make up for the "death by cheese and olive oil" sensation. If it needs made up for, that is. I kind of like it.
Too much basil and the rice was gummy. Possibly too much cheese. I won't make it again
I love making this rice dish. Although I substituted fresh cilantro for the fresh basil and OH LA LA!! Adds a wonderful twist on a pesto. I love the flavor of cilantro, and this rice makes an excellent addition with any mexican/spanish dish!