Ingredients:
- 1 1/2 cups tightly packed fresh basil leaves
- 1/2 cup commercial oil-free italian dressing
- parsley sprigs (optional)
Directions:
- Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil pepper 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until pepper is charred. Place pepper in ice water until cool; peel and discard skin. Dice roasted pepper.
- Cover sun-dried tomatoes with boiling water, and let stand 5 minutes. Drain.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add margarine; heat until margarine melts. Add rice, and saute 3 to 4 minutes or until golden, stirring frequently. Add green onions, and saute 1 minute. Reserve 3 tablespoons diced red pepper; add remaining pepper to rice mixture. Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and let stand 10 minutes.
- Position knife blade in food processor bowl. Drop garlic, pine nuts, and tomatoes through food chute with processor running; process 5 seconds or until garlic is minced. Add basil and chopped parsley; process 10 seconds or until herbs are minced. Add Parmesancheese, and process until blended. Slowly pour Italian dressing through food chute with processor running, blending until mixture is smooth.
- Stir pesto mixture gently into rice mixture, and heat thoroughly. Sprinkle reserved red pepper evenly into 6 (3/4-cup) molds. Spoon rice mixture into molds, packing gently with the back of a spoon. Unmold onto individual serving plates. Garnish with parsley sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.73 Kcal (338 kJ) | ||
| Calories from fat | 45.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 5.94mg | 2% | |
| Sodium | 123.89mg | 5% | |
| Potassium | 242.36mg | 5% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 44.3mg | 74% | |
| Iron | 0.8mg | 4% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 63.38 Kcal (265 kJ) | ||
| Calories from fat | 36.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 8% | |
|---|---|---|---|
| Cholesterol | 4.67mg | 2% | |
| Sodium | 97.27mg | 5% | |
| Potassium | 190.28mg | 5% | |
| Total Carbs | 4.21g | 2% | |
| Sugars | 1.91g | 10% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 3.73g | 9% | |
| Vitamin C | 34.8mg | 74% | |
| Iron | 0.6mg | 4% | |
| Calcium | 66.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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