Pesto Rice Salad Recipe

With fresh basil pesto and aromatic Texmati® Rice, this fresh rice salad recipe is courtesy of @TheBakerMama.

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Serves
9
Total Time
15
Prep Time
15
Cook Time
0

Ingredients

  • null 4 cups cooked RiceSelect ® Texmati® Rice
  • null ½ cup basil pesto (see recipe below)
  • null 1 cup cherry tomatoes, cut into fourths
  • null ¾ cup roasted or grilled corn kernels
  • null ½ cup crumbled goat cheese
  • null ¼ cup red onion
  • null ¼ cup pine nuts
  • null 2 cups fresh basil
  • null 1/3 cup pine nuts
  • null 1 clove garlic
  • null ¼ cup grated parmesan cheese
  • null 2 tablespoons lemon juice
  • null ¼ teaspoon salt
  • null ¼ cup olive oil

Instructions

  1. 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.
  2. Add the olive oil and continue to pulse/blend, scraping down the sides as needed, until smooth. Season with more salt to taste.
  3. 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.
  4. Sprinkle the salad with the pine nuts and serve.