Baked Basmati Rice with Pesto
Baked basmati rice with pesto is an easy one-skillet side dish that goes from stovetop to oven. Fluffy, flavorful, and ready in about 30 minutes, it pairs well with tofu, beans, and salads.
Servings: 6
Calories: 292kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1½ cups basmati rice
- 2½ cups water
- ½ cup vegan pesto
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large oven-safe skillet with a lid over medium heat. Add the garlic and saute for about 30 seconds, until fragrant.2 Tablespoons extra virgin olive oil, 3 cloves garlic
- Add the basmati rice and cook, stirring frequently, for 2 minutes.1½ cups basmati rice
- Stir in the water and vegan pesto. Bring to a boil.2½ cups water, ½ cup vegan pesto
- Cover the skillet with a lid, transfer it to the oven, and bake for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the skillet from the oven and let the rice rest, covered, for 5 minutes.
- Fluff the rice with a fork. Season with salt and pepper to taste, then serve.salt and pepper
Notes
Refrigerate any leftover rice in an airtight container for up to 3 days.
Nutrition
Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg
