Mushroom, Basil Pesto & Rice

Gobble up this smooth, rich vegetarian treat sure to entice the mushroom lovers. The basil pesto made with pistachio adds extra bite to carry through the mushrooms and rice. An easy pairing with all types of seafood and meat entrees, this is a quick dish to put together once the pesto is on-hand.

Ingredients (serves 2)

1 cup chopped mushrooms (portobello)

1 cup brown rice (short grain)

Salt, Black Pepper, pinch of Thyme

1/2 cup Basil pesto

Basil & Pistachio Pesto Ingredients

1 bunch / cup of fresh basil, remove stems

2 Tbsp of roasted pistachios. (substitute pine nuts, walnuts)

1/2 cup of Olive Oil

1/2 Lemon

1 or 2 cloves of garlic

(Mayonnaise can be added to compensate for the lack of cheese)

Pesto Steps:

In a food processor or blender, process the basil leaves and pistachios.

Add garlic, lemon juice, process again.

Slowly add olive oil while processing, season with salt (adjust based on pistachios), lemon.

Steps

Prepare the rice according to your preferred method, set aside.

Saute mushrooms in olive oil, salt, black pepper and thyme at medium heat until browned and fork tender (cooked through).

Fold mushrooms into the rice, and once closer to room temperature, add the pesto in portions and mix together. A little pesto goes a long way so find your preferred taste, add a touch of lemon to brighten if the dish had been sitting or after reheating.