Pea Pesto Rice with Sun Dried Tomatoes

by Jonathan Cheung

Sounds gourmet, but so simple !
Delicious with – Sautéed Shrimp, Roast Chicken or, for a Vegetarian meal, with your favourite roasted Vegetables.

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Pea pesto rice with sundried tomatoes



  • 1 1/2 cups / 325mL Dainty Conditioned (parboiled) rice
  • 2 cups / 500mL Water
  • 2 Tbsp. / 30g Butter
  • 1/4 cup / 50g Sun Dried Tomatoes, chopped

Pea Pesto

  • 1 cup packed / 20g Fresh Basil
  • 1 cup / 250mL frozen Peas, thawed
  • 3 cloves Garlic
  • 1/4 cup / 50g pumpkin seeds (or any seeds or nuts)
  • 1/2 cup / 125ml Grated Parmesan Cheese
  • 1/4 cup (80mL) Olive oil
  • Salt & Pepper



Place the rice, water, butter and sun-dried tomatoes into the rice cooker. Cook.


Meanwhile, in a blender or food processor, combine the basil, peas, garlic, pumpkin seeds, cheese and olive oil. Puree until smooth, drizzle in more olive oil if consistency is too dry.


When rice is cooked, add the pesto to the bowl and stir to combine. Season with salt and pepper to taste.

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