Timbale of rice with shrimp basil pesto

To prepare rice: in a pot, add sunflower oil and pour the rice. Saute until almost translucent. Then add 1.5 cup boiling water for each cup of rice, add salt to taste, stir gently, cover and place over low heat for 20 minutes with toaster. At the end time, turn off heat and wait about 5 minutes.

For the pesto: In a juicer put nuts and olive oil, blend to a paste, add salt, add the basil leaves, grated cheese and ½ cup water per ½ cup walnuts, liquefy all over again until the mixture is smooth.

Begin to heat a wok and add a little olive oil, shrimp strip and give a few turns to brown, a couple of turns is less than 1 minute. If sobrecocinas shrink badly.

Add cooked rice, pesto and tomatoes (if tomatoes are dry, without olive oil, add a dash more). Stir everything, seasoned with a little salt and pepper and yasta!

Macatan. Adapted.