Lemon Parmesan Pesto Rice
Rice is cooked in chicken broth and lemon juice, then tossed with basil pesto and Parmesan cheese in this easy side dish.
Servings: 6 servings
Ingredients
- 1 cup Basmati or long-grain white rice
- 2 cups chicken broth
- 3 tablespoons butter
- 1 tablespoon lemon juice
- Zest of one lemon
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine rice, broth, butter and lemon juice.
- Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes, or until all of the liquid has been absorbed. Alternately, this step can be done in a rice cooker.
- Remove rice from heat and stir in the lemon zest, pesto and Parmesan cheese.
- Season with salt and pepper, to taste. Serve immediately.