If you’re short on time, you can substitute about 1/4 cup store-bought pesto for this recipe, but the fat and calories are considerably higher. Stretch the pesto and lessen the calories by adding 2 tablespoons of low-fat sour cream. If basil is unavailable, substitute parsley or use a combination.
1. For the paella, spray a saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the 2 tsp garlic, onion and red pepper; cook for 4 minutes or until softened.
2. Add the wild rice, brown rice and 2 1/2 cups stock. Bring to a boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, or until the rice is tender and the liquid absorbed.
3. Add the shrimp and cook until no longer pink, about 2 minutes. Remove the paella from the heat, cover and let sit for 10 minutes.
4. For the pesto, combine the basil, cheese, olive oil, pine nuts and 1 1/2 tsp garlic in a food processor. Process until finely chopped, scraping down the sides of the bowl once. With the machine running, gradually add the 5 Tbsp stock through the feed tube. Process until smooth.
5. Add the pesto to the rice and shrimp, mixing well. Place in a serving dish and garnish with the chopped basil.
1 tsp vegetable oil 1
2 tsp minced fresh garlic
1 cup chopped onion
1 cup chopped red bell pepper
3/4 cup wild rice
3/4 cup brown rice
2 1/2 cups chicken stock
1 1/4 lb peeled and deveined raw shrimp, chopped
1 1/2 cups packed fresh basil leaves
2 1/2 Tbsp grated Parmesan cheese
2 1/2 Tbsp olive oil
2 1/2 Tbsp pine nuts, toasted
1 1/2 tsp minced garlic
5 Tbsp chicken stock or water
3 Tbsp chopped fresh basil or parsley
Nutritional Analysis per Serving
Protein 20 g
Fat 11 g
Saturated Fat 2g
Carbohydrates 43 g
Cholesterol 103 mg
Sodium 364 mg
Prep Time: 15 minutes
Cook Time: 37 minutes
Make Ahead: Prepare pesto up to a day in advance and refrigerate, or freeze for up to 2 weeks. Prepare rice mixture earlier in the day and refrigerate; reheat before mixing with pesto.