Cooking In The Heart Of Virginia: Rice With Herb Pesto and Feta - - ABC13

Rice With Herb Pesto and Feta

Rice with Herb Pesto and Feta
By: Chef Emerald Coleman


  • 2 oz.  Mixed Herbs (marjoram, parsley,thyme, chives, basil…)
  • 2 Tbsp. Pine nuts
  • 12 Walnuts
  • 1 Fresh Red chile, seeded
  • 1 Clove Garlic
  • ¼ Cup Extra virgin olive oil
  • 1 Lb.  Grape tomatoes, quartered
  • 1 1/2 Cups Long grain rice
  • 4 oz.  Feta cheese, small cubes


1. Cook rice according to package directions. Drain and rinse under cold water to stop cooking process.

2. In the bowl of a small food processor, place the herbs, pine nuts, walnuts, chile, and garlic. Process for about 15 seconds

3. Place in a large bowl and add oil while stirring.

4. Add the tomatoes and season with salt.

5. Add rice and Feta to tomato/pesto mixture and toss well to mix.

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