Rice with pesto sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Long-grain rice; washed |
| 1 | tablespoon | Sunflower oil |
| 3 | tablespoons | Pesto sauce |
| Salt and pepper | ||
| Grated Gruyre | ||
Directions
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