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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.
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Polish
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Polish
Keyword Easy, For Beginners
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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