Rice with pesto sauce

Yield: 2 Servings

Measure Ingredient
150 grams Long-grain rice; washed
1 tablespoon Sunflower oil
3 tablespoons Pesto sauce
\N \N Salt and pepper
\N \N Grated GruyŠre

Serves 2-3

Quick, cheap and easy - this recipe fits all those bills! It is deceptively good, too, for all its simplicity. Serve it with a tossed salad and some warm granary rolls.

Put the rice into a large saucepan of boiling salted water, add the oil (to prevent it sticking) and simmer for about 8-10 minutes, until well cooked. Drain and pile into a serving-dish. Spoon the pesto sauce over the top, stir in well and season to taste. Serve with a bowl of finely grated GruyŠre to sprinkle over it.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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