Creamy Pesto Wild Rice and Veggies

I saw this recipe which included goat cheese, and knew i had to try it. I had bought some garlic and herb goat cheese for a neighborhood gathering and it was a bit overpowering for crackers… Not one to waste…

I always have pesto that i make in the freezer, so i was prepared there. I had just bought some great looking asparagus and mushrooms so I knew this was going to be great.

The original recipe called for orzo and was a single dish in the over. After i took took stock of what was in the pantry I realized the orzo I thought I had (which is actually probably in a different place) was not there, but some amazing wild rice i have been making a fantastic soup with was… As is how i run my life, i changed the whole recipe and wished for the best, and i did not dissapoint!

Creamy Wild Rice with Pesto and Veggies

wonderful minimum work recipe

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Servings: 4 1.5 cup

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 1/2 cup Nature’s Blend aromatic purple red & brown rice
• 1 cups chicken or vegetable broth
• 1/2 tbsp olive oil or butter
• 8 oz mushrooms sliced
• 1 bunch asparagus trimmed and cut into 1-inch pieces
• 1-2 cloves garlic minced
• 1/2 cup Fairlife whole milk
• ½ cup pesto
• 2-4 oz goat cheese room temp
• ¼ cup grated Parmesan plus extra for serving
• 1-2 tsp fresh lemon juice
• Salt and freshly ground black pepper

Equipment

• 1 deep frying pan or a pot and a frying pan

Method

 

1. Cook the rice
2. Combine the rice and broth in a saucepan.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cover and cook according to the package directions until tender. (apprx 45 min)
5. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
6. Sauté the mushrooms
7. While the rice cooks, heat the olive oil or butter in a large skillet over medium-high heat.
8. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and most of their moisture has cooked away.
9. Add the asparagus
10. Add the asparagus and cook for 3–4 minutes, until bright green and just tender.
11. Add the garlic and cook for another 30–60 seconds, until fragrant.
12. Make the creamy goat cheese pesto sauce
13. Reduce the heat to medium-low.
14. Add whole milk and warm gently. Do not bring it to a hard boil.
15. Add the goat cheese a little at a time, stirring until it melts into the milk and creates a creamy sauce.
16. Stir in the pesto and Parmesan. Cook gently for 1–2 minutes, stirring frequently.
17. Add approximately cooked rice to the skillet.
18. Stir gently until the rice, mushrooms, asparagus, and sauce are well combined.
19. If it seems too thick, add the remaining milk a tablespoon or two at a time. If it’s too loose, let it gently simmer for another minute or two.
20. Remove from the heat and stir in 1–2 teaspoons lemon juice.
21. Taste before adding salt—the goat cheese, Parmesan, pesto, and broth can all be salty.

Verdict:

This was fantastic! Definitely pops with the lemon at the end, and add some cherry tomatoes from the garden to spruce it up!

If you try this recipe let me know what you think!