Pesto Rice And Vegetables Food
HERBY RICE WITH ROASTED VEG, CHICKPEAS & HALLOUMI
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.
- Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.
Nutrition Facts : Calories 782 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
PESTO RICE AND VEGETABLES
Garlic, Parmesan, and basil puree coats precooked rice, broccoli, and carrots in this simple, quick recipe.
Provided by belkathy
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Finely mince the basil and garlic.
- Add cheese and oil.
- Pulse in blender or food processor until combined.
- Spray a skillet with nonstick cooking spray.
- Or use butter or olive oil if you prefer.
- Cook vegetables until they are to your desired level of tenderness.
- Stir in the rice and basil mixture.
- Salt to taste.
- Voila!
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