Brown Rice and Arugula PestoBrown Rice and Arugula Pesto
Brown Rice and Arugula Pesto
Brown Rice and Arugula Pesto
It's time to get together with friends and family and enjoy an August dinner with this high-fibre dish created by Choices' Chef, Antonio Cerullo. A perfect dish to enjoy outdoors.
Antonio Cerullo
Antonio Cerullo
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Recipe - Choices Market South Surrey
Brown-Rice-and-Arugula-Pesto.jpg
Brown Rice and Arugula Pesto
Prep Time20 Minutes
Servings6
Cook Time60 Minutes
Ingredients
1 Yellow pepper
1 bunch Arugula
1 cup grated Pecorino Romano
1/4 cup Extra virgin olive oil
2 cloves Garlic
1/4 cup Walnuts
1 cup Short grain brown rice
4 Roma tomatoes
Sea salt to taste
Directions

Roast pepper on open flame BBQ or in 450 degree oven until skin has completely browned. While still hot, put aside in a bowl, cover with a plate and let sit for 15 minutes. When cooled peel and remove seeds.

 

In a food processor combine yellow pepper, fresh arugula, garlic, olive oil, walnuts (if desired) and black pepper. Remove the mixture from the processor and put in a bowl. Stir in the parmesan cheese.

 

Bring 2 1/2 cups water and 1 cup of brown rice to a boil. Once it boils stir in the salt. Simmer for approximately 45 – 50 mins or follow instructions on rice package. Mix hot rice with pesto and diced tomatoes. For a cold rice dish, allow rice to cool before mixing with pesto. Serves 6.

 

Pesto can also be used to dress pasta, top fresh canopes or as a tasty mayo.

20 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 Yellow pepper
Peppers - Yellow Hot House Organic
Peppers - Yellow Hot House Organic, 200 Gram
$3.52 avg/ea$1.76/100g
1 bunch Arugula
Earthbound Farm - Organic Baby Arugula
Earthbound Farm - Organic Baby Arugula, 142 Gram
$5.98$4.21/100g
1 cup grated Pecorino Romano
Tre Stelle - Pecorino Romano Lupa Cheese
Tre Stelle - Pecorino Romano Lupa Cheese, 200 Gram
$14.99$7.50/100g
1/4 cup Extra virgin olive oil
Not Available
2 cloves Garlic
Not Available
1/4 cup Walnuts
Left Coast - Raw Walnuts Organic
Left Coast - Raw Walnuts Organic, 350 Gram
$19.49$5.57/100g
1 cup Short grain brown rice
Western Rice Mills - Short Grain Brown Rice
Western Rice Mills - Short Grain Brown Rice, 2 Pound
Special
$12.49 was $14.79$1.38/100g
4 Roma tomatoes
Not Available
Sea salt to taste
Not Available

Directions

Roast pepper on open flame BBQ or in 450 degree oven until skin has completely browned. While still hot, put aside in a bowl, cover with a plate and let sit for 15 minutes. When cooled peel and remove seeds.

 

In a food processor combine yellow pepper, fresh arugula, garlic, olive oil, walnuts (if desired) and black pepper. Remove the mixture from the processor and put in a bowl. Stir in the parmesan cheese.

 

Bring 2 1/2 cups water and 1 cup of brown rice to a boil. Once it boils stir in the salt. Simmer for approximately 45 – 50 mins or follow instructions on rice package. Mix hot rice with pesto and diced tomatoes. For a cold rice dish, allow rice to cool before mixing with pesto. Serves 6.

 

Pesto can also be used to dress pasta, top fresh canopes or as a tasty mayo.

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