Basmati Rice with Corn and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ordinary rice gets a kick from mushrooms and pesto - perfect served alongside beef or roasted chicken. Ingredients:
2 teaspoons olive oil |
2 cups sliced mushrooms |
1 cup sliced green onions |
2 cups uncooked basmati rice |
3/4 cup water |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 (10-ounce) package frozen whole-kernel corn, thawed and drained |
3 tablespoons classic pesto |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onions; sauté 3 minutes. Add rice; sauté 2 minutes. Add water, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Stir in corn. Cover and cook 5 minutes. Remove from heat; stir in Classic Pesto.
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