Layered Rice & Pesto Pie (GF)

rice layer:
3 cups jasmine rice

7 cups water

2 ½ tablespoons Massell stock powder (chicken-style)

2 tablespoons savoury yeast flakes

pesto layer:
1 cup cashews

½ cup pine kernels or more cashews

2 cups fresh sweet basil

½ cup parmesan cheese 

¼ cup + 1 tablespoon oil  (or more if needed)

1 teaspoon garlic powder

1 tablespoon lemon juice

½ teaspoon salt

1 tablespoon water (or more if needed)

Place all the rice ingredients into a large saucepan and simmer with lid on until all mixture is absorbed and rice is thick and sticky, (approximately 25 minutes). Stirring regularly – and turn down  temperature as mixture thickens. Take off heat and let sit for 10 minutes.  For the pesto, process nuts in food processor until crumbs, then add and process remaining ingredients until well combined. Place a small, greased bottomless spring tin (make sure it is in the unlock position) over large flat plate or dish and press ½ the rice mixture firmly into bottom of tin with spoon and hands, then spread ½ pesto mixture on top of rice with fork and fingers. Repeat with remaining rice and pesto. Place in fridge for a few hours or overnight to set. Gently remove tin and garnish pie with salad or roasted capsicum.

Whatever things you ask in prayer, believing, you will receive.
Matthew 21:22