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  "title": "Pesto Rice Salad Recipe by The Baker Mama",
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  "difficulty": "medium",
  "prepTime": 15,
  "cookTime": 0,
  "totalTime": 15,
  "serves": 810,
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  "spicy": false,
  "ingredients": [
    {
      "label": "4 cups cooked RiceSelect ® Texmati rice",
      "amount": null,
      "measurement": null,
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    {
      "label": "1/2 cup basil pesto (see recipe below)",
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      "label": "1 cup cherry tomatoes, cut into fourths",
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    {
      "label": "3/4 cup roasted or grilled corn kernels",
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      "label": "1/2 cup crumbled goat cheese",
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    {
      "label": "1/4 cup red onion",
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    {
      "label": "1/4 cup pine nuts",
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  "instructions": [
    {
      "instruction": "Prepare the pesto: combine the basil, pine nuts, garlic, parmesan cheese, lemon juice and salt in a food processor or blender and pulse until well combined. Add the olive oil and continue to pulse/blend, scraping down the sides as needed, until smooth. Season with more salt to taste. In a large mixing bowl, stir together the cooked rice and pesto until the rice is completely coated in the pesto. Add the cherry tomatoes, corn, goat cheese, and red onion. Gently stir to incorporate. Sprinkle the salad with the pine nuts and serve.",
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