Minty Pea Pesto with Rice and Radishes

Minty Pea Pesto with Rice and Radishes (Gluten-Free Recipe Analysis)

Fresh pea pesto made with cashews and mint mixed with brown arborio rice. A warm, simple meal for cool spring evenings.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1319g

Ingredients

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1 1/2 cups arborio/short grain brown rice (or any other variety of brown rice)

1.5 cup (303g) Rice, Brown, Long-grain, Cooked (includes Foods For Usda's Food Distribution Program)

303g
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2 cups fresh peas (from approximately 1 1/2 pounds peas in pods) or a 10-ounce package frozen peas

1.5 pounds (680g) Peas, Green, Raw

680g
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2 small garlic cloves, coarsely chopped

2 clove (6g) Garlic, Raw

6g
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1/3 cup raw cashews

0.33 cup (40g) Raw Cashews

40g

Ingredients

CASHEWS.

May not be a complete representation of the selected category.

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1/3 cup grated Parmesan

0.33 cup (33g) Cheese, Parmesan, Grated

33g
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2 packed tablespoons mint leaves (more to taste)

2 tbsp (11g) Spearmint, Fresh

11g
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1/2 lemon, juiced (more to taste)

0.5 lemon yields (24g) Lemon Juice, Raw

24g
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1/2 teaspoon sea salt

0.5 tsp (3g) Salt, Table

3g
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1/3 cup olive oil

0.33 cup (72g) Oil, Olive, Salad Or Cooking

72g
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1/2 cup reserved rice or pasta cooking water (or plain water if necessary)

0.5 cup (118g) Beverages, Water, Tap, Drinking

118g
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6 radishes, end removed and sliced into super thin rounds

6 medium (3/4" to 1" dia) (27g) Radishes, Raw

27g