Rice And Eggs With Pesto Pine Nuts And Tomatoes Recipes

GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS

Steps:

• Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
• Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
• Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

PESTO RICE WITH PINE NUTS

Steps:

• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• When the rice is fully cooked, remove from the heat.
• Add the pesto sauce, pine nuts and parmesan cheese. Stir to mix well.
• If the rice has had a chance to cool at all, you may wish to reheat it at this point- the rice should be hot enough for the mozzarella to melt slightly.
• Serve onto plates and top with the grated mozzarella if desired.
• Enjoy!

RICE AND EGGS WITH PESTO, PINE NUTS, AND TOMATOES

Steps:

• 1. Boil or steam rice 2. Beat eggs until light and frothy with a few pinches of salt and plenty of pepper 3. When rice is done, rapidly stir in the beaten eggs and butter 4. Stir in pesto, pine nuts and cheese 5. Serve with tomatoes scattered over the top

PESTO RICE PEPPERS

Steps:

• In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
• Cut peppers in half through stems (retain stems); seed and core.
• Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
• Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
• Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
• Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
• Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
• Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
• Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
• Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

SHEET PAN PESTO EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
• Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
• Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
• Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
• Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.