Almond Pesto Rice Salad

4
Servings
40m
Prep Time
45m
Cook Time
1h 25m
Ready In

Recipe: #26775

July 28, 2017

Categories: Salads



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Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (350.2 g)
  • Calories 488.6
  • Total Fat - 21.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 20 mg
  • Total Carbohydrate - 66.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 1.9 g
  • Protein - 10 g
  • Calcium - 80.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.4 mg

Step 1

Bring the rice and water to a boil, then turn down heat and simmer for 45 minutes.

Step 2

Blend the remaining ingredients, reserving the cucumber.

Step 3

Put the cooked rice in a bowl to cool.

Step 4

While still warm add the pesto sauce and continue to cool.

Step 5

Cut the cucumber into quarter moons and add to the rice when cool.

Step 6

Adjust seasoning to taste.

Tips & Variations


No special items needed.

Tags : Salads

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