Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!

This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.

Yield: Serves 4

For the Rice Bowl:

• 2/3 cup brown Basmati rice
• 1/3 cup wild rice
• 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
• 1 cup broccoli pesto (recipe below)
• 3 T extra-virgin olive oil
• 10 ounces sliced wild mushrooms (I used cremini mushrooms)
• Kosher salt and freshly ground black pepper, to taste
• finely grated Parmigiano-Reggiano, for garnish

1. Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a large skillet, heat the oil over medium heat.
3. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
4. Add the broccoli pesto and cook stirring for 1 minute.
5. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
6. Add the remaining  1/4 cup broth and salt and pepper, to taste.
7. To serve, spoon into bowls and sprinkle with freshly grated cheese.

For the Broccoli Pesto:

Yield: about 2 cups

• 1/2 cup slivered blanched almonds or chopped walnuts
• 6 ounces broccoli, trimmed if necessary and coarsely chopped
• 1/4 cup chopped scallions
• 2 ounces Parmigiano-Reggiano, finely grated
• 3 T extra virgin olive oil
• 3 large garlic cloves, minced
• Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 350 F, preferably on convection.
2. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
3. Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
4. Pulse until the mixture is finely chopped but not pureed.
5. Transfer the pesto to a bowl and stir in salt and pepper to taste.
6. Use as directed in recipe.

Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.