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Print Recipe
Rice with Mushrooms and Pesto Recipe
This dish can be served as a main dish or as a salad. Moreover, it will be delicious both warm and cold.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In salted boiling water, lower a bag of rice. Simmer for 15 minutes. At the end of cooking, take out the bag and let the water drain.
    In salted boiling water, lower a bag of rice. Simmer for 15 minutes. At the end of cooking, take out the bag and let the water drain.
  2. Fry the cashew nuts in a dry pan, stirring, until they have a characteristic smell and golden color, about 3 minutes.
    Fry the cashew nuts in a dry pan, stirring, until they have a characteristic smell and golden color, about 3 minutes.
  3. Make the pesto. Grind the nuts, arugula, garlic clove, and olive oil in a blender (add the amount of olive oil based on your preferences for taste and consistency).
    Make the pesto.
Grind the nuts, arugula, garlic clove, and olive oil in a blender (add the amount of olive oil based on your preferences for taste and consistency).
  4. Cut the mushrooms into slices. Quickly fry in olive oil in a preheated frying pan.
    Cut the mushrooms into slices. Quickly fry in olive oil in a preheated frying pan.

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