Store-bought flavoured rice packages contain astronomical amounts of sodium per serving.
Homemade rice dishes like this not only taste great but also lean way less on salt as a
flavour enhancer. Here, fragrant, garlicky pesto does the trick.
HANDS-ON TIME
20 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
- 1½ cups basmati rice (see tip, below)
- ½ cup fresh basil leaves
- 2 tbsp each extra-virgin
- olive oil and lemon juice
- 1 small clove garlic, minced
- ¼ tsp each salt and pepper
PREPARATION
- Wash rice in 3 changes of cold water; drain and transfer to saucepan.
- Add 1¾ cups water; bring to boil.
- Reduce heat, cover and simmer over low heat until water is completely absorbed, about 15 minutes.
- Let stand, covered, for 5 minutes.
- Meanwhile, in food processor, pulse together basil, oil, lemon juice, garlic, salt and pepper until slightly chunky.
- Stir into rice.
NUTRITIONAL INFORMATION, PER SERVING: about 317 cal, 6 g pro, 7 g total fat (1 g
sat. fat), 56 g carb, 1 g fibre, 0 mg chol, 147 mg sodium. % RDI: 3% calcium, 5% iron,
3% vit A, 3% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
Any long-grain white rice will work in
this recipe. Try jasmine rice for a completely
different aromatic note.
