Black Rice with Green Garlic Pesto Zoom

Black Rice with Green Garlic Pesto

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This grain side dish is a vibrant and unique addition to the dinner table. It is delicious served either warm or at room temperature, or can be packed up for a picnic!

Serves 8
Time: about 45 minutes

Product Description


Black Rice with Green Garlic Pesto
Serves 8

1 ½ cups black rice, rinsed
3 cups vegetable stock or water
1 bunch parsley leaves, cleaned and roughly chopped
4 green garlic shoots, roughly chopped
About ⅔ cup pecorino, grated
About ½ cup pine nuts, toasted
About 1 tbsp lemon zest
Pinch red chili flake
Kosher salt and freshly ground pepper
About 1 cup olive oil
¾ cup almonds, toasted and chopped
2 oz microgreens, for finishing

1. To cook the black rice: If using a rice cooker, transfer the rinsed rice to the rice cooker and add the vegetable stock or water and a generous pinch of salt.  Set the timer for 30 minutes, then let sit 10 minutes, covered. If using a pot, bring 3 cups of water or vegetable stock to a boil, add a generous pinch of salt and the rice; stir.  Bring to a boil and reduce to a simmer. Cook until tender, about 35 minutes, then let sit covered 10 minutes.
2. To make the pesto: Using a food processor, combine the parsley, green garlic, pine nuts, pecorino and a pinch of each red chili flake, salt and pepper.  Process until pureed, adding the olive oil slowly while the machine is running. Taste and add more lemon zest, cheese, seasoning or oil if desired.
3. To finish the dish, fluff the rice and add it to a large mixing bowl.  Add the pesto, almonds, and a pinch of salt and pepper and mix well. Taste and adjust seasoning; plate and top with microgreens.


Additional Information

Additional Information

SKU balckrice_greengarlicpesto


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