Cooking In The Heart Of Virginia: Rice w/Herb Pesto & Feta - - ABC13

Rice w/Herb Pesto & Feta

Rice w/Herb Pesto & Feta
By: Chef Emerald Coleman


  • 2 oz mixed Fresh herbs (such as marjoram, parsley, thyme, chives, and basil)
  • 2 tbsp Pine nuts
  • 12 Walnuts
  • 1 fresh Red chili, seeded
  • 1 clove Garlic
  • 1/4 cup Extra virgin olive oil
  • 1 lb Cherry tomatoes, quartered
  • 1 1/2 cups Long grain rice
  • 4 oz Feta cheese, cut into small cubes
  • Salt


1. Cook rice in large saucepan of boiling water until tender, about 15 minutes.

2. Drain and rinse under cold water to stop the cooking process.

3. Put herbs in food processor with pine nuts, walnuts, chili, and garlic.  Process for 15 seconds.

4. Transfer the herb pesto to a large bowl and stir in the oil.

5. Add tomatoes and season with salt.

6. Add rice to the tomato and pesto mixture.  

7. Stir in feta cheese.

Toss well and serve.

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