i have lots of fun eating

pesto rice with garlic bread:


cook 1 1/2 cups wild rice. meanwhile, mix 1 cup or so of basil (enough to make you happy), 3/4 cup pine nuts, 2 cloves garlic, 6 T olive oil, 3/4 cup fresh grated parmesan, and salt and pepper in a food processor. add into the rice. to make the garlic bread just mix 6 T softened butter with 2 crushed cloves of garlic and 1 t of dried mixed herbs. spread on bread, wrap in foil and bake at 400 degrees for 10 to 15 minutes. lastly, toast another 1/4 cup of pine nuts under medium broiler to sprinkle over top. i serve this with lots of fresh tomatoes on the side to make up for the “death by cheese and olive oil” sensation.

*i don’t know why, but those little baggies of lundberg wild rice make such a difference in this recipe. some wild rice has a tendency to taste like dirt, but this stuff was delicious. other special goodies include mccormick parsley patch seasoning. you add a little dried parmesan and it makes for the best french bread ever.


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