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Thursday
Aug162012

Rice with Herb Pesto and Feta

Rice with herb pesto

Some days, I just do not feel like being creative for dinner. I don't feel like getting every kitchen gadget out and dirtying up every pot and pan in the house (and I tend to do that on a regular basis). On those days, I crave something simple for dinner. There are not a whole lot of meals that are more simple than rice that has been jazzed up with a few herbs and some cheese; especially when all of those herbs come from the garden! This meal would be a delicious side dish to almost any protein, or even a great stand alone meal. We chose to grill up some herbed chicken sausage and serve it sliced on top. However you dish it out, this recipe is sure to please!

2 ounces Mixed Fresh Herbs (I used parsley, thyme, chives, and basil from the garden)
2 tablespoons Pine Nuts
12 Walnuts
1 Red Chile, seeded (I used a hungarian hot from my garden)
1 Garlic Clove
1/4 cup Olive Oil
1 pound Cherry Tomatoes, quartered (I used less)
Salt
1 1/2 cup Long Grain Rice (I used brown rice)
4 ounces Feta Cheese

Cook the rice in a large saucepan of boiling water until tender, about 15 minutes (mine took more like 35 minutes). Drain and rinse under cold water to stop the cooking process. Meanwhile, in the bowl of a food processor, combine the herbs, pine nuts, walnuts, chile, and garlic and pulse for about 15 seconds. Add the oil and pulse until combined. Transfer the pesto to a large bowl and add the tomatoes and rice. Gently fold in the feta and toss well. Season with salt, if desired. 

SOURCE: Quick Food by Jenny Fanshaw & Annette Forrest

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