*If using unsalted stock or water, use 1 teaspoon salt in step 1 and 1 ½ teaspoons salt in step 3.
If you don't eat chicken, swap a pound (or so) of COOKED chickpeas or white beans. Start the recipe with sautéing the onion and add the spices with the garlic. Add the beans with the rice. Same cook time.
If you need more chicken, multiply chicken and spices times 1.5. Same cook time.
Do not use a skillet that is too large or the rice will not cook properly.
I have found that some white rice brands take longer to cook - like Whole Foods. You may need to cook for an extra five-ten minutes and allow to sit off the heat COVERED until the tenderness is perfect. You can also use quinoa. Reduce water by a little.
BASIL-PARSLEY PESTO
Makes 2 cups
¼ cup raw walnuts
¼ cup raw pine nuts
1 ½ - 2 Tablespoons chopped garlic
2 ½ cups basil leaves, lightly packed
2 ½ cups flat-leaf parsley leaves, lightly packed
¾ teaspoon sea salt
couple of grinds of black pepper
1 cup unrefined, cold-pressed extra virgin olive oil
½ cup grated pecorino-romano or parmesan cheese**
1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process until finely chopped.
2. Add the basil and parsley leaves, salt and pepper. Start the food processor and slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan cheese and puree until well blended. Pesto freezes beautifully.
**To make a dairy-free/vegan version, eliminate the salt and cheese and substitute ¼ cup brown rice miso or other hearty miso or swap in your favorite vegan Parmesan OR vegan pesto. Taste for salt.
To make it nut free, use hemp seeds.