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October 1999 Issue
Pesto, Pesto, Everywhere
by Ronda L. Halpin
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Pesto Rice

This bright rice dish makes the perfect accompaniment to fish or pork dishes.
  • 1 1/2 c. mixed long-grain and wild rice
  • 1/2 c. pesto
  • 1/4 c. pine nuts
Place the rice in a saucepan with enough water to cover it. Bring the rice to a boil and cook it according to the package directions. Drain well and toss with the pesto. Keep warm.

Toast the pine nuts under a broiler for 2-3 minutes or until golden. Sprinkle over the warm rice and serve.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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