Rice with mushrooms and pesto

Description

This dish can be served as a main or as a salad. Moreover, it will be delicious in both warm and cold.

Ingredients

Mushrooms

200 g
Arugula

30 g
Cashews

50 g
Garlic

1 tooth
Olive oil

3 Tbsp
Figure

1 pack
Salt
Black pepper

Cooking

In boiling salted water, place the bag of rice. Cook on slow heat for 15 minutes. At the end of cooking, remove bag and drain off the water.

Fry, stirring, in dry frying pan cashews until a characteristic smell and Golden in color, about 3 minutes.

To make pesto. Grind in a blender nuts, arugula, garlic cloves, and olive oil (the olive oil to add focusing on your preferences for taste and texture).

Mushrooms cut into plates. Quickly fry in olive oil in heated pan.

To combine rice, mushrooms, pesto. Mix well. Adjust the taste with salt and ground black pepper. You can also adjust the amount of pesto, focusing on the taste.

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