Pesto Rice Cups

Name: Pesto Rice Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters tightly packed fresh basil leaves; 118 milliliters chopped fresh parsley; 4 cloves garlic; 237 milliliters sliced green onions; 414 milliliters low-sodium chicken broth; 2 teaspoons reduced-calorie margarine; 118 milliliters commercial oil-free Italian dressing; 79 milliliters grated Parmesan cheese; 2 Tbsps pine nuts; 1 large sweet red pepper; 237 milliliters long-grain rice, uncooked; 4 sun-dried tomatoes

Pesto Rice Cups is a gluten free condiment. This recipe serves 6. One portion of this dish contains around 7g of protein, 25g of fat, and a total of 366 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have green onions, chicken broth, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut pepper in half lengthwise; remove and discard seeds and membrane.

Ingredients you will need

Pepper

Seeds

Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil pepper 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until pepper is charred.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Oven

Place pepper in ice water until cool; peel and discard skin. Dice roasted pepper.

Ingredients you will need

Water

Pepper

Cover sun-dried tomatoes with boiling water, and let stand 5 minutes.

Ingredients you will need

Sun Dried Tomatoes

Water

Drain.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add margarine; heat until margarine melts.

Ingredients you will need

Margarine

Add rice, and saute 3 to 4 minutes or until golden, stirring frequently.

Ingredients you will need

Rice

Add green onions, and saute 1 minute. Reserve 3 tablespoons diced red pepper; add remaining pepper to rice mixture.

Ingredients you will need

Green Onions

Red Pepper

Pepper

Rice

Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

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Chicken Broth

Remove from heat; uncover and let stand 10 minutes.

Position knife blade in food processor bowl. Drop garlic, pine nuts, and tomatoes through food chute with processor running; process 5 seconds or until garlic is minced.

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Pine Nuts

Tomato

Garlic

Equipment you will use

Food Processor

Knife

Bowl

Add basil and chopped parsley; process 10 seconds or until herbs are minced.

Ingredients you will need

Parsley

Basil

Herbs

Add Parmesancheese, and process until blended. Slowly pour Italian dressing through food chute with processor running, blending until mixture is smooth.

Ingredients you will need

Italian Dressing

Stir pesto mixture gently into rice mixture, and heat thoroughly.

Ingredients you will need

Pesto

Rice

Sprinkle reserved red pepper evenly into 6 (3/4-cup) molds. Spoon rice mixture into molds, packing gently with the back of a spoon. Unmold onto individual serving plates.

Ingredients you will need

Red Pepper

Rice

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley