This Green Vegetable Rice has a fried rice vibe, but with a Mediterranean flavour profile. The green “sauce” comes from our delicious Arugula Pesto, blended with cilantro, jalapeño and lime juice for a bit of kick and brightness. Add some richness with a bit of creamy feta or goat cheese, and enjoy!
Check out more Mediterranean-inspired recipes here.
Directions
- In blender container, place arugula pesto, cilantro, Jalapeño, lime juice, ½ tsp salt, and ¼ cup olive oil and process until completely smooth.
- In large skillet, heat remaining 2 Tbsp olive oil over medium high heat. Cook rice, stirring often, until starting to brown, about 5 minutes.
- Add snap peas, green onions and corn and cook for 2 minutes.
- Add pesto sauce and toss to combine. Adjust seasoning if needed.
- Serve with lime wedges, garnished with crumbled cheese and herbs.
Ingredients
- 1 pack Farm Boy™ Arugula Pesto
- 2 cups cilantro (stems and leaves) chopped
- 2 Tbsp Jalapeno chili chopped
- juice of 1 large lime (about 3 Tbsp)
- ½ tsp salt to taste
- 1/4 cup plus 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 3 cups leftover cooked Farm Boy™ Basmati Rice (from 1 1/4 cup raw)
- 1 cup sugar snap peas sliced diagonally
- ½ cup green onions sliced
- 1 cup corn kernels
- ½ cup Farm Boy™ Feta Cheese crumbled
- cilantro leaves and lime wedges for garnish
