Ingredients

1 clove garlic, minced
1/2 cup fresh basil, packed
1/4 cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped
1 tablespoon pine nuts, optional
1/2 cup olive oil
2 cups chicken broth or water
1 cup long grain white rice
1/2 teaspoon salt
Freshly grated Parmesan cheese
1 medium cucumber, peeled, seeded and diced, optional
1 large tomato, peeled, seeded and diced, optional

Directions

In food processor or blender, mince the garlic, basil, 1/4 cup Parmesan cheese, parsley and pine nuts for the pesto. Add oil while machine is running; process until blended.

Bring broth to a boil over high heat; add rice and salt. Reduce heat; cover and cook for 15-20 minutes or until all liquid is absorbed and rice is tender.

Toss warm rice with pesto. Sprinkle with additional Parmesan cheese to taste and, if desired, toss with cucumber and tomato. Makes 6 servings.

Each serving contains 224 calories; 21 gm fat; 765 mg sodium; 3 mg cholesterol.