Cheesy Pesto Rice

Cheesy Pesto Rice

Rice and peas, with chicken- baked or fried- is the Sunday food tradition in Barbados. Suggesting trying something different for Sunday lunch will generally draw a blank stare from your average Bajan. They may countenance adding salads and other side dishes, but rice is the standard.

I have never been a fan of rice, though I have eaten it almost every Sunday for my entire life. However, rice and corn are the most readily available alternatives to wheat. Wheat and I have a long and happy association but lately it has become apparent that I feel better if I don't  eat it. Choosing to significantly cut back on the amount of wheat products consumed, means turning to rice a lot more than before.

This is a quick recipe I made up when I got very bored of eating rice.

INGREDIENTS

• 2 cups cooked rice (may be brown or white, with or without peas or vegetables)
• 2 tbsp cream cheese (flavoured is good e.g. chive & onion)
• 1 tbsp basil pesto (OR 4-5 medium sized fresh basil leaves, very finely chopped)
• 1.5 - 2 oz cheese (e.g. cheddar, mozarella, edam etc.; use one type or mix two or more kinds)
• 1 tbsp parmesan cheese, finely grated (OR 1/2 oz shredded)
• 1/4 tsp powered garlic or garlic & herb seasoning
• 1 tbsp spicy brown mustard
• 1/2 tsp onion powder
• 1 tsp dried chives
• A few dashes of pepper sauce, optional and to taste
• A pinch of black pepper

DIRECTIONS

1.  Pre-heat oven to 350F.
2.  Mix all the ingredients together very well, in a bowl. Rice should form a soft but firm mass.
3.  Spray a small oven proof dish evenly with cooking spray.
4.  Put all the rice into the dish.
5.  Cook in pre-heated oven for 15 -20 minutes, till heated through and the top is golden brown.