Rice with garlic pesto and rosemary
104 30 минут 2 порции
With sauce of ordinary rice gets extraordinary flavor and aroma, and it can be served as a separate dish. Of course, this is not familiar to us "pesto", but pesto from the Italian pestare (to pound) is any ground sauce. He came to the country, dug a head of young garlic, cut off a sprig of fresh rosemary, 30 minutes, and delicious dish on the table.
Ingredients for Rice with garlic pesto and rosemary
Step by step instruction of cooking Rice with garlic pesto and rosemary
The oven to preheat to 190 degrees.
Garlic is cleaned from the outer husk, put in foil, a little salt, drizzle with olive oil.
Between slices put the rosemary needles. Wrap tightly and put into the oven for 25 minutes. To soften the garlic.
Boil water, add salt. Add a bag of rice. Cook until tender according to package instructions.
Then strain the rice in a sieve and drain off the water.
For this dish I took the rice "Jasmine" in the bags of TM Mistral. Very simple, quick and low effort.
Garlic with sprigs of rosemary, RUB through a sieve.
Mix with rice and serve.