Black Rice with Spinach and Wild Garlic Pesto Recipe

April 11, 2015

280

This black rice with spinach and wild garlic pesto recipe makes for a deliciously fragrant vegetarian spring meal. Pressure cooking the black rice halves the cooking time which means dinner is on the table in 30 minutes!

!For the Black Rice
40g (3 tablespoons) vegetable oil
60g (1/2 cup) shallots, chopped
300g (1 1/2 cups) black rice (I used Italian Venere rice)
150g (2/3 cups) fino sherry
300g (1 1/4 cups) vegetable stock
!For the Pesto
50g (2 1/2 cups) wild garlic
50g (2 1/2 cups) fresh spinach, leaves only
50g (1 cup) parmesan cheese, grated
50g (1/4 cup) blanched almonds
110ml (1/2 cup plus 1 tablespoon) oil
15g (1 tablespoon) lemon juice
Fine sea salt, to taste
!To Serve
About 20 small spinach leaves
Lemon zest
Additional parmesan

!To Make the Rice Heat the oil in an 8 quart pressure cooker over medium high heat. Add the shallots and fry until translucent, about 3-4 minutes. Add the rice and continue cooking for another minute while...
See the full directions on my site

Nutritions

Calories
24595

Sodium
13648mg
568% DV

Fat
1916g
2947% DV

Protein
228g
457% DV

Carbs
478g
162% DV

Fiber
103g
413% DV