Basil Pesto & Roasted Corn Rice
You know if I have to write a dedicated blog post for a recipe it’s AMAZING! Again, me and cooking don’t mix; I don’t cook original meals too often, I don’t know how to season, I just don’t like it. My go to is always checking out Pinterest for easy recipes. Also, now that I’m trying to not eat too much meat, so I look out for something that will fill me up too.
Last time we went food shopping I got basil for another recipe I wanted to try and came across this Basil Pesto and Roasted Corn Rice. I was taken aback when I saw all the corn, but what did I have to loose?
This pesto rice dish would be great for barbecues, potlucks, even family dinners. My kids and spouse eat meat and need that protein, so I made chicken on the side. Me on the other hand just ate the pesto rice and it filled me up. Thank you to Zen and Spice for the recipe!
Ingredients
– 3 ears of corn
– 1 cup fresh basil leaves, packed
– 1/2 cup grated parmesan cheese
– 1/2 cup walnuts [ I didn’t have walnuts so didn’t add this]
– 2 cloves garlic
– 1/4 tsp salt and pepper each
– 3 Tbsp extra-virgin olive oil divided
– 2 cups cooked white rice
Instructions
1- Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. I personally used a bag of frozen corn, cooked it in the microwave and then put it in the oven to roast.
2- Roast for 30 minutes.
3- Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
4- Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.
That’s how simple it is and the whole family loved it! I can’t wait to add THIS to my weekly dinner menu!You make it your own too! Add like, peppers etc. I used half white rice and have quinoa… delicious!
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