Name: Pesto rice with crumbled cottage cheese recipe by Reena Andavarapu at BetterButter
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: Cooked rice - 2 bowls; Cottage cheese - 1/2 cup crumbled; For the green pesto :; Coriander - 1 bunch; Garlic - 2 fat cloves; Oil - 1 tbsp/olive or plain sunflower; Green chillies - 3; Vegetables :; Carrot - 1; Capsicum - 1/2; Green peas - 1/4 cup; Pepper - 1 tsp; Salt to taste; Lemon - 1/2; Oil - 2 tbsp

ABOUT Pesto rice with crumbled cottage cheese RECIPE

Pesto rice is a mouth watering Italian dish made with basil and parmesean as key ingredients but here I have changed it into an Indian style using coriander and cottage cheese that's our favourite paneer as key ingredients.

Ingredients Serving: 4

Cooked rice - 2 bowls
Cottage cheese - 1/2 cup crumbled
For the green pesto :
Coriander - 1 bunch
Garlic - 2 fat cloves
Oil - 1 tbsp/olive or plain sunflower
Green chillies - 3
Vegetables :
Carrot - 1
Capsicum - 1/2
Green peas - 1/4 cup
Pepper - 1 tsp
Salt to taste
Lemon - 1/2
Oil - 2 tbsp

Instructions

Grind the pesto sauce with the oil and keep aside
Take a sauce pan add 2 tbsp of oil
Add the chopped carrot and peas, saute and cook till done
Add the chopped capsicum, little salt and 1/2 tsp pepper
Now stir fry on high for 3 to 4 minutes
Now add the rice, mix well cover and keep for another 3 to 4 minutes
Switch of the gas open the lid
Add 3 to 4 tbsps of pesto sauce, pepper, lime juice and salt to taste
Mix well. Add 1/2 part of crumbled cottage cheese and mix and use for garnish, the remaining half.
Serve right away.

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