Rice with Spring Onion Pesto and Tuna Meatballs

Perhaps the very best taste, I have enjoyed of Spring Onions have been in Chinese Spring Onion/scallion pancakes. Until now.
This pesto has changed that and it has assumed an important place in my weeknight menu lately. It is no secret how much I love making and eating Pesto. While I absolutely love the traditional basil-pine nut pesto, I find that there is plenty of room for variation in the classic ingredients for convenience, preference or variety. I’ve already shared it with you here and here.

 

The mild onion flavour of spring onions along with garlic, almonds, some basil, thyme, parsley (basically any herb that you have at hand), a bit of parmesan and olive oil yields a pesto that is so versatile and flavourful that you can spoon it over any savoury dish to make it taste delicious. The vibrant green reminds me of spring. So aptly called Spring Onion.

 

I like to stock up on canned Tuna for rainy days. Unopened, it stays for months and there is no prep required to cook with it, which is great for dishing out meals under 30 minutes. The Tuna meatballs take less than 10 minutes to put together and are then baked in the oven. Both the Pesto and meatballs can be made ahead. Then dinner is just a matter of cooking the rice with pesto and adding in the meatballs.
The recipe will yield more pesto than needed for the rice. You can store leftover pesto it in the refrigerator and use it on pasta, soups, sandwiches or as a marinade for chicken skewers like I did.

 Rice with Spring Onion Pesto and Tuna Meatballs
Serves 4

1 tbsp. olive oil
1 brown onion, finely chopped
1 cup long grain rice
11/2 cups chicken stock
1/2 cup spring onion pesto (recipe below)
1/2 cup frozen peas
Tuna meatballs (recipe below)
salt and pepper, to season

Spring Onion Pesto
1 bunch spring onions, white part removed, roughly chopped
3 cloves garlic
1/4 cup fresh basil
1/4 cup fresh parsley
2 sprigs thyme
1/2 cup whole almonds
1/2 cup grated parmesan
1 tsp sugar (optional)
1 tsp lemon juice
1/2 cup olive oil

Tuna Meatballs
450 g canned Tuna (in spring water or Brine), drained
1/2 cup fresh breadcrumbs, from a day old whole grain bread (to make, just run a slice of bread through the food processor)
1 tbsp. Spring Onion Pesto
2 tbsp. grated parmesan
1 tbsp. grated lemon zest
1 egg lightly beaten
Salt and pepper to season

Make the pesto: Place the spring onions, garlic, basil, parsley, thyme, almonds, parmesan and sugar in the bowl of your food processor. Process until finely chopped. With the motor running, gradually add the lemon juice and oil in a thin steady stream until well combined. Season with salt and pepper. Refrigerate till needed.

Make the tuna meatballs: Preheat oven to 200 degrees C. Brush a baking tray with olive oil
Place the canned tuna, breadcrumbs, parmesan, pesto, lemon zest, salt and pepper and mix with your hand until well combined. Add egg and mix well. Roll into medium meatballs between your palms.
Place on the oiled baking tray and brush with oil. Bake for 15 minutes or until form and slightly golden brown. Once cooked, set aside.

Make the rice: Heat oil in a large sauce pan. Add onion, cook, stirring for 5 minutes or until onion softens. Add rice and stir to combine. Add chicken stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until stock is absorbed and rice is tender.  Add pesto and peas and gently fold through. Remove from heat, add the meatballs. Divide rice and meatballs among serving bowls. Garnish with fresh herbs (basil, parsley, rocket) and parmesan. Serve warm