Recipe: Chicken and Rice with Mint Pesto
4 tablespoons extra-virgin olive oil
fine sea salt
1 cup long grain white rice
1 1/2 cup frozen peas
2 cups packed fresh mint leaves
1 cup fresh basil leaves
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 clove garlic
1 1/2 cups shredded roast chicken
1 small cucumber, chopped
3 scallions, chopped
In a 2-quart saucepan, bring 1 3/4 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt to
a boil. Add rice. Return to a boil and cover. Reduce heat to low and simmer rice until water is
absorbed, about 15 minutes. Fluff rice with a fork. Let stand, covered, for 5 minutes.
*Tip: To prevent rice from clumping, spread in a baking sheet to cool before tossing with other ingredients.
To make the Mint Pesto: in a food processor, puree 1/2 cup peas, mint, basil, cheese, pine nuts,
lemon juice, garlic, 3 tablespoons olive oil and 1/2 teaspoon salt.
In a large bowl, toss together rice, remaining peas, pesto, chicken, cucumber and about 2/3 of the
scallions. Transfer to a serving bowl. Sprinkle with remaing scallions and garnish with mint.