Lemony Pesto Rice

2002 Recipe Contest Top Ten Runner-Up

Cooking Instructions:

  • 1 cup Lundberg® Long Grain White Rice
  • 2 cups chicken broth
  • 2 Tbsp. butter
  • 2 Tbsp. lemon juice
  • 1 Tbsp. purchased pesto
  • 2 teaspoons lemon zest
  • salt & pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 7 Tbsp. finely chopped green onions
  • 1/4 cup coarsely chopped pistachios

In a saucepan, combine rice, broth and butter. Add the lemon juice, pesto, lemon zest, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for about 25 minutes. Add the Parmesan cheese, green onions, and pistachios. Stir well and serve. Makes approximately 6 servings.

Sue E. Barker

Citrus Heights, California