Brown Rice Pesto Pilaf

11 145 523
Ingredients Minutes Calories
Prep Cook Servings
2 h 25 min 1
Brown Rice Pesto Pilaf
Health Rating


1 medium mushroom(s) Portobello mushroom
1 tbsp Extra virgin olive oil (for marinade)
2 tbsp Balsamic vinegar (for marinade)
1 tsp Honey (for marinade)
1/2 tsp Thyme, fresh (or oregano, for marinade)
1/2 cup Brown rice, medium-grain, cooked
2 tbsp Basil pesto (or pesto of choice)
1 tbsp Balsamic vinegar
1/4 whole lemon(s) Lemon juice
3 tbsp Feta cheese
1/2 medium Tomato (diced)


1. Prepare the mushroom and marinade. Wash and pinch off the stem of the Portobello.

2. For the marinade, combine olive oil, vinegar, honey, and herbs with 1 1/2 Tbs. of water. Season with salt and pepper. Whisk together, put in a ziplock bag, and add the mushroom. Marinate for two hours.

3. Preheat oven to 450. Transfer entire contents into a shallow baking dish and bake for 25 minutes.

4. Cut the Portobello mushroom into cubes.

5. Add the pesto, balsamic vinegar, and lemon to the brown rice and mix thoroughly (add another tsp. of olive oil if desired). Mix in mushroom, feta cheese, and tomato.

6. Season with salt and pepper and serve. Enjoy with delicata squash on the side.

Nutrition Facts

Per Portion

Calories 523
Calories from fat 322
Calories from saturated fat 76
Total Fat 36 g
Saturated Fat 8.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.6 g
Cholesterol 25.0 mg
Sodium 336 mg
Potassium 529 mg
Total Carbohydrate 44 g
Dietary Fiber 4.2 g
Sugars 19.4 g
Protein 8.4 g

Dietary servings

Per Portion

Grain 0.9
Milk Alternative 0.6
Vegetables 1.2

Energy sources