Minty Pea Pesto with Rice and Radishes (Gluten-Free Nightshade-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
Compliance
Based on the Gluten-Free Nightshade-Free way of eating preset. View more Gluten-Free Nightshade-Free recipes.
Ingredients
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)
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
2 small garlic cloves, coarsely chopped
2 clove (6g) Garlic, Raw
1/3 cup raw cashews
0.33 cup (40g) Raw Cashews
Ingredients
CASHEWS.
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1/3 cup grated Parmesan
0.33 cup (33g) Cheese, Parmesan, Grated
2 packed tablespoons mint leaves (more to taste)
2 tbsp (11g) Spearmint, Fresh
1/2 lemon, juiced (more to taste)
0.5 lemon yields (24g) Lemon Juice, Raw
1/2 teaspoon sea salt
0.5 tsp (3g) Salt, Table
1/3 cup olive oil
0.33 cup (72g) Oil, Olive, Salad Or Cooking
1/2 cup reserved rice or pasta cooking water (or plain water if necessary)
0.5 cup (118g) Beverages, Water, Tap, Drinking
6 radishes, end removed and sliced into super thin rounds
6 medium (3/4" to 1" dia) (27g) Radishes, Raw