Basmati Rice with Corn and Pesto

Ordinary rice gets a kick from mushrooms and pesto - perfect served alongside beef or roasted chicken.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 14 %
Fat 3.7 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 7.2 g
Carbohydrate 46.5 g
Fiber 2.2 g
Cholesterol 1 mg
Iron 2.7 mg
Sodium 367 mg
Calcium 52 mg


2 teaspoons olive oil
2 cups sliced mushrooms
1 cup sliced green onions
2 cups uncooked basmati rice
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (10-ounce) package frozen whole-kernel corn, thawed and drained
3 tablespoons Classic Pesto


Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onions; sauté 3 minutes. Add rice; sauté 2 minutes. Add water, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Stir in corn. Cover and cook 5 minutes. Remove from heat; stir in Classic Pesto.