Pesto Rice with Toasted Walnuts

by Ian Wickman


Pesto Rice with Toasted Walnuts

So, my daughters happen to love the flavors of pesto (who doesn't really?), and we want them to eat more whole grains... enter the pesto rice. The rice gets a boost from vegetable stock, add the toasted walnuts, a bit of grated parmesan, and the purple basil and now you've got a simple weeknight meal that's also a crowd pleaser.
Keyword pesto rice
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Ian Wickman


  • 1 cup whole grain brown rice (check your rice for cooking instructions)
  • 2 cups vegetable stock (use in place of water in your rices' cooking instructions)
  • 1 tbsp minced garlic
  • 1 tbsp minced basil
  • 1 tbsp olive oil
  • 1/4 cup walnut pieces
  • 1/4 cup shredded parmesan cheese
  • 2 tbsp purple basil leaves, sliced (any basil will do)


  • NB: Cook your rice according to its instructions, just replacing the water with vegetable stock.
  • My rice called for 2 cups of liquid (vegetable stock) to 1 cup of rice. Pour those in a pan. Bring to the boil, reduce and simmer for 40 - 45 minutes.
  • While the rice is cooking, heat a skillet over medium heat. Add the walnuts and toast, shaking and turning regularly for about 4 - 5 minutes until starting to get that nice toasty smell and you see some browning on the walnut pieces. Set aside.
  • Once the rice is done cooking, remove from heat. Stir in the garlic, basil, and olive oil.
  • Add salt and pepper to taste (depends largely on your stock).
  • Serve topped with some toasted walnuts, parmesan, and purple basil shreds! Enjoy!


This is another super easy weeknight meal, depending on which rice you use it can take longer or shorter. Sometimes we just eat this, sometimes we add some other protein to the mix and/or vegetables/salad! Our girls typically aren't as fond of brown rice but make this pesto rice with it and it disappears as fast as we can get it out!

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