Black Rice with Lentils and Zucchini Pesto
How do you prepare black rice with zucchini pesto?
Boil the black rice and drain it. Separately, blend grated and drained zucchini with almonds, oil, garlic and herbs to make the pesto. Sauté onion, add cooked lentils and spices, then finally stir the rice into the pan. Serve the hot rice and legume mixture topped with fresh zucchini pesto.
A delicious one-dish meal that gives us flavorful and nutritious rice, perfectly seasoned with the freshness of a raw zucchini pesto that completes the dish.
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Servings: Serves 4
Ingredients
- 250 g Venere black rice
- 240 g cooked lentils
- 1 onion
- 500 g zucchini
- 12 almonds
- Extra virgin olive oil
- 1 garlic clove (optional)
Instructions
Bring water to a boil in a medium saucepan, add salt and the rice, then cook according to the package cooking time. Once ready, drain and set aside.
Meanwhile, grate the zucchini.
Place them in a large colander with a little coarse salt for about 10 minutes, while the rice is cooking.
After about 10 minutes, rinse the zucchini well and place them in a cloth to squeeze out as much liquid as possible.
Finely chop the onion and place it in a non-stick pan with about 3 tablespoons of extra virgin olive oil over medium heat.
Meanwhile, in a blender or food processor, add the well-drained zucchini, almonds, 5 tablespoons of extra virgin olive oil, the garlic clove if desired, a few basil leaves, parsley and pepper.
Once the pesto is ready, taste and adjust the salt and pepper if necessary.
When the onion is translucent, add the precooked lentils and sauté for about 5 minutes so the flavors come together.
Sprinkle in your favorite seasonings; I used sweet paprika, cumin, pepper and turmeric.
Finally add the rice, mix well and let the ingredients and flavors come together for about 5 minutes over medium heat. Add finely chopped parsley and basil.
Serve the rice with lentils very hot and add a little zucchini pesto.
Enjoy your meal!
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- 250 g Venere black rice
- 240 g cooked lentils
- 1 onion
- 500 g zucchini
- 12 almonds
- Extra virgin olive oil
- 1 garlic clove (optional)