The delicious Delia Smith Pesto Rice is made with arborio rice, fresh basil, pine nuts, garlic, Parmesan cheese, and Parmesan cheese. Because of the pesto sauce, it has both creamy and fragrant tastes. This easy-to-make recipe can be used as a main dish or a side dish. It makes a filling and simple meal.
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💗 The Benefits Of Trying This Delicious Recipe
- Bursting With Flavor. Fresh basil, pine nuts, garlic, and Parmesan cheese come together in the pesto sauce to make a burst of flavor that will make your taste buds dance.
- Easy To Make. This recipe is easy to follow because it only has a few simple items and clear steps.
- Versatile Dish. You can eat pesto rice as a meal on its own or as a side dish with your favorite protein. It’s a flexible recipe that you can change to fit your tastes.
- Quick Preparation. In just 30 minutes, you can make a tasty meal that will fill you up. This recipe is great for busy weeknights when you want something tasty but don’t have time to spend hours cooking.
🌿 Delia Smith Pesto Rice Ingredients
Pesto
- 2 oz (50 g) fresh basil leaves
- 1 tablespoon pine nuts
- 1 large clove of garlic, crushed
- 1 oz (25 g) fresh grated Parmesan cheese
- 1/2 teaspoon sea salt
Rice
- 1 cup arborio rice
- 2 cups vegetable stock
- 1 teaspoon sea salt
- juice of 1 lemon
- 2 tablespoons olive oil
- fresh ground black pepper
Garnish
- fresh basil leaves, torn or bruised
- 4 green onions, finely sliced
- fresh Parmesan cheese, pared into shavings with a knife or peeler
👩🍳 Step-by-step Guide To Crafting This Dish
- Once the ingredients are prepared, simmer the vegetable stock in a medium saucepan over low to medium heat, taking care not to bring it to a boil. If it begins to boil, reduce the heat and remove the pan from the heat source for a few moments.
- In the meantime, prepare the pesto by pulverizing basil, pine nuts, garlic, salt, and olive oil in a food processor or blender. Transfer to a receptacle and mix in the Parmesan cheese gratings.
- Take a few tablespoonfuls of pesto and stir it into the rice to saturate each grain. When the vegetable stock is heated but not boiling, add the rice with the coating and salt to the saucepan. Raise the temperature on the burner. As soon as the rice and stock begin to boil, cover and reduce the heat to a low setting. Cook for precisely twenty minutes.
- After cooking the rice, transfer it to a serving receptacle. Add the remaining pesto, lemon juice, olive oil, and freshly ground black pepper, and stir to combine.
- If serving warm, sprinkle the garnish on top and serve. If the dish is chilled, garnish just before serving.
💭 Recipe Tips
- For the best taste in the pesto sauce, use fresh basil leaves.
- To make the pesto taste more like nuts, toast the pine nuts before adding them.
- Don’t cook the rice too long if you want it to have a slightly firm structure.
- You can change how much garlic you use to make the taste softer or stronger.
- Try out different kinds of cheese, like pecorino or asiago, to make the pesto sauce more interesting.
- Add a pinch of red pepper flakes for a hint of heat, or leave them out if you want a less spicy meal.
🍤 What To Serve With Pesto Rice?
Delia Smith Pesto Rice goes well with chicken cooked on the grill, veggies that have been roasted, or a fresh green salad it can also be a side dish with fish or shrimp to make a full and filling meal.
🎚 How To Store Pesto Rice?
- In The Fridge. To store Traditional Delia Smith Pesto Rice, transfer it to an airtight container and refrigerate it for up to 3 days.
- In The Freezer. To freeze, portion the cooled rice into freezer-safe containers or bags, removing any excess air it can be frozen for up to 3 months.
🥵 How To Reheat Pesto Rice?
- On The Stovetop. Add water or vegetable stock to the desired amount of rice in a pot stir occasionally over medium-low heat until hot.
- In The Microwave. Cover the rice with a microwave-safe lid stir every 30 seconds to heat.
- In The Oven. Bake at 350°F (175°C). Cover the rice in an oven-safe dish with foil bake for 15-20 minutes until hot.
FAQs
How Do I Prevent The Rice From Becoming Mushy In Pesto Rice?
To prevent mushy rice in Pesto Rice, use the proper rice-to-liquid ratio and avoid overcooking. Fluff the rice with a fork after cooking.
How Can I Intensify The Basil Flavor In The Pesto?
To intensify the basil flavor in the pesto, use fresh basil leaves, add more if desired, and consider adding a small amount of lemon zest for a citrusy kick.
Can I Use A Different Type Of Rice Instead Of Arborio Rice?
Yes, you can use different types of rice, like jasmine or basmati, but note that the texture and cooking time may vary.
Can I Substitute Pine Nuts for Other Nuts In The Pesto?
You can substitute pine nuts with other nuts like almonds or walnuts in the pesto sauce for a different flavor profile. Adjust quantities as needed.
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Delia Smith’s Pesto Rice Nutrition Facts
Amount Per Serving
- Calories: 266
- Total Fat: 10.3g
- Cholesterol: 0mg
- Sodium: 300.2mg
- Total Carbohydrate: 38.3g
- Dietary Fiber: 0.9g
- Sugars 0.6g
- Protein 4.1g
- Vitamin A2%
- Vitamin C1%
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- Delia Smith’s Winter Collection: 150 Recipes for Winter
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Delia Smith Pesto Rice
Description
Delia Smith’s Pesto Rice recipe is a delightful combination of fresh basil, pine nuts, garlic, Parmesan cheese, and arborio rice. This easy dish takes only 30 minutes to make and feeds 4 people.
Ingredients For Pesto
Ingredients For Rice
Ingredients For Garnish
Instructions
- Once the ingredients are prepared, simmer the vegetable stock in a medium saucepan over low to medium heat, taking care not to bring it to a boil. If it begins to boil, reduce the heat and remove the pan from the heat source for a few moments.
- In the meantime, prepare the pesto by pulverizing basil, pine nuts, garlic, salt, and olive oil in a food processor or blender. Transfer to a receptacle and mix in the Parmesan cheese gratings.
- Take a few tablespoonfuls of pesto and stir it into the rice to saturate each grain. When the vegetable stock is heated but not boiling, add the rice with the coating and salt to the saucepan. Raise the temperature on the burner. As soon as the rice and stock begin to boil, cover and reduce the heat to a low setting. Cook for precisely twenty minutes.
- After cooking the rice, transfer it to a serving receptacle. Add the remaining pesto, lemon juice, olive oil, and freshly ground black pepper, and stir to combine.
- If serving warm, sprinkle the garnish on top and serve. If the dish is chilled, garnish just before serving.
Notes
- For the best taste in the pesto sauce, use fresh basil leaves.
- To make the pesto taste more like nuts, toast the pine nuts before adding them.
- Don’t cook the rice too long if you want it to have a slightly firm structure.
- You can change how much garlic you use to make the taste softer or stronger.
- Try out different kinds of cheese, like pecorino or asiago, to make the pesto sauce more interesting.
- Add a pinch of red pepper flakes for a hint of heat, or leave them out if you want a less spicy meal.
Delia Smith Pesto Rice