Garlicky Pesto-Broccoli Rice
Prep: 10 minutes
Cook: 25 minutes • Serves: 6
1.Long Grain White Rice: Prepare 1 cup dry long grain white rice as label directs.
2. Pine Nuts: In large skillet, toast 1/3 cup pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. Broccoli: Cut 1 medium head broccoli into florets. In food processor, pulse broccoli until small pieces remain. Heat large skillet over medium heat; spray with nonstick cooking spray. Add broccoli; cook 4 minutes or until lightly browned and tender, stirring occasionally.
4. Garlic: Mince 2 garlic cloves; add garlic to skillet and cook 1 minute or until fragrant, stirring frequently.
5. Pesto: Remove skillet from heat; fold in 1/2 cup prepared pesto, 1/2 teaspoon kosher salt and rice. Serve rice sprinkled with pine nuts. Makes about 4 cups.
Approximate nutritional values per serving (2/3 cup):
275 Calories, 14g Fat (2g Saturated), 0mg Cholesterol,
380mg Sodium, 32g Carbohydrates, 2g Fiber, 6g Protein