Spiced Almond and Pesto Rice

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 6
  • 3/4 cup brown rice, rinsed
  • 2 tbsp Filippo Berio Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • Pinch pf ground cinnamon
  • Pinch of turmeric
  • Pinch each salt and pepper
  • 1/2 cup Filippo Berio Spicy Tomato Pesto
  • 2 tbsp currants
  • 2 tbsp chopped toasted almonds
  • 2 tbsp chopped fresh parsley or mint
  • 1/2 tsp finely grated lemon zest
      • Cook brown rice according to package directions. Fluff with fork; set aside.
      • Heat oil in skillet set over medium heat; sauté onion, garlic and ginger for 3 to 4 minutes or until golden. Stir in cumin, coriander, cinnamon, turmeric, salt and pepper; cook for 1 minute.
      • Add brown rice, pesto, currants and almonds; cook until heated through. Stir in parsley and sprinkle with lemon zest.


      Tip: Use cooked quinoa or another gluten-free grain in place of rice if desired.




    Ingredient: Rice & Grains

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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