Pumpkin Seed Pesto Rice Casserole Recipes

PUMPKIN SEED PESTO

Steps:

• Gather the ingredients.
• Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
• Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
• Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.

PUMPKIN SEED, BASIL AND MISO PESTO

Steps:

• Preheat oven to 325*.
• Toast pumpkin seeds for 5 minutes.
• Place seeds and all remaining ingredients in a food processor andblend until smooth.
• Store, covered, in the refrigerator for up to five days.

WILD RICE WITH PUMPKIN SEEDS

Steps:

• In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature).
• Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside.
• In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir.

PUMPKIN SEED PESTO

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
• Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.