Ingredients Jump to Instructions ↓

  1. 1 1/20 cup(s) long-grain rice

  2. 3/4 cup(s) plain yogurt

  3. 1/2 cup(s) store-bought or homemade pesto

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) fresh-ground black pepper

  6. 1 roasted chicken , bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)

Instructions Jump to Ingredients ↑

  1. Bring a medium pot of boiling, salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly.

  2. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.

  3. Serve With: Pesto Wine Recommendation: Both the dominant herbal flavor of the pesto and the yogurt's acidic tang suggest a sauvignon blanc-based wine. Once again, look to the Loire, sauvignon's ancestral home, for an herbal, grassy, citrusy Sancerre or Pouilly-Fumé.


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