Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pesto rice salad. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Just as home-made pesto does such wonders for pasta, so it does for rice too. This salad can be served warm as a first course and its extremely good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
Pesto Rice Salad is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pesto Rice Salad is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pesto rice salad using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pesto Rice Salad:
- Take Minute White Rice, uncooked
- Make ready basil pesto sauce
- Prepare cherry tomatoes, halved
- Take whole milk mozzarella cheese, cut into half inch cubes
- Take shredded parmesan cheese
- Prepare pine nuts
This pesto pasta salad is so flavorful, you really don't need the cheese that is typically called for in pesto recipes. As written, this recipe follows food combining principles that may help to streamline your digestion and reduce bloating. If you prefer a pasta salad with cheese, feel free to sprinkle in crumbled feta or grated Parmesan. This Simple Brown Rice Salad with pesto vinaigrette is an easy recipe for any August barbecue, potluck, picnic or informal gathering.
Steps to make Pesto Rice Salad:
- Prepare rice according to package directions, place in large bowl. Let stand 10 minutes.
- Add pesto sauce, mix well. Gently stir in tomatoes and cheese.
- Sprinkle with pine nuts.
From The Larder A Gluten-Free Food Blog To prepare our Tuna Rice Salad Recipe cook the brown basmati rice in plenty of salted water according to packet instructions, until tender. Then, just before it's done, add the frozen peas and bring back to the boil, then drain and cool. Stir in the cherry tomatoes, pesto and the John West Tuna Chunks. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low.
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