Holy Basil Pesto Brown Rice 

Vegan Borbor (Cambodian Rice Porridge)

Serves: 2

Good For: Lunch, Dinner


Using aromatic herbs such as holy (thai) basil and lemongrass, this pesto recipe delivers a punch of distinctly SE Asian flavours that will transport you to the Greater Mekong. Mix it with our organic & wildlife-friendly brown rice and you’ll get an amazing holy basil pesto brown rice! 

Brown Rice with Roasted Chickpeas
  • 2 cups of cooked Brown IBIS Rice
  • 3 cloves of garlic
  • 3 kaffir lime leaves (stems removed)
  • 2 lemongrass stalks (chopped)
  • 2 cups of thai basil leaves
  • 3/4 cup of toasted cashew
  • 1 red chili (chopped)
  • 2-3 tbsp of sesame oil
  • 2 tbsp of soy sauce
  • Juice of half a lime
  • Fresh coriander for garnish
  1. Place toasted cashews in the food processor and blend (try not to overblend to a powder)
  2. Place blended cashews to the side and add garlic, kaffir lime leaves, lemongrass, red chili, 1 cup of thai basil leaves, 2 tbsp of sesame oil, 1 tbsp of soy sauce and lime juice into the food processor.
  3. Blend until smooth
  4. Add remaining ingredients (basil leaves, sesame oil & soy sauce) to the food processor and blend until smooth. 
  5. Scoop mixture out into a bowl and gradually add and mix with the cashew (if texture is looking too thick, add a bit more sesame oil or don’t add all of the cashew)
  6. Mix pesto with cooked Brown IBIS Rice and serve!

Featured Product

Brown IBIS Rice 500g

Brown IBIS Rice

©2019 IBIS Rice Conservation Co., Ltd.

Looking for our UK site? Visit www.ibisrice.co.uk


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