Homemade Pesto Pilaf
A simple side dish, packed with tons of flavor!
Servings - 6 servings
Ingredients
- 2 cups chicken broth (or vegetable broth or water)
- 4 Tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 1/4 cup vermicelli noodles, broken into 1/2" pieces
- 1 cup uncooked white rice
- 1 tsp minced garlic
- 2 Tbsp store bought or homemade pesto
Instructions
- Add 2 cups chicken broth, 4 Tbsp butter, 1 tsp salt and 1/2 tsp pepper to a small saucepan, and bring to bubbling.
- Break 1 small bunch of vermicelli noodles into 1/2-inch length pieces. Youll need about 1/4 cup of broken noodles. Recommend using knife to break them down into these 1/2-inch length pieces.
- Add the olive oil to the skillet, and heat over medium high heat. Add the vermicelli noodles, and saut for 2 to 3 minutes, tossing often. Then add the rice and minced garlic, and toast with the vermicelli for another 2 to 3 minutes, or until vermicelli begins to turn golden. Immediately pour in the warmed chicken broth mixture, and bring to bubbling.
- Cover, reduce heat to simmer, and let cook for 15 to 18 minutes, or until rice is fluffy.
- Once rice and vermicelli are fork tender, fluff and then gently fold in the pesto sauce, to taste. Start with 2 Tbsp, then add 1 tsp at a time, to your liking.
- Serve Pesto Pilaf as side dish for baked chicken, fish or steak.