Pesto & Brown Rice Salad

1.5 cup lightly packed fresh basil leaves
0.5 cup EVOO
0.5 cup freshly grated Parmigiano Reggiano
3 Tbsp wine vinegar (red or white)
0.5 tsp lemon zest
2 Tbsp fresh lemon juice
2 tsp finely chopped fresh garlic
Salt & pepper to taste

4 cups cooked brown rice
2 cups cherry tomatoes, halved
12 spears (1 cup) asparagus, cut on diagonal
1 cup carrots, bite size pieces
0.5 cup sugar snap peas
2 Tbsp pine nuts

Start brown rice cooking (takes 45 min). Do all prep while rice cooks.

Combine pesto ingredients in a blender til smooth. Season to taste w/salt & pepper.

Blanche aparagus & sugar snap peas (about 2-3 min)

Mix all ingredients & serve warm or room temperature.

Choose your favorite variety of fresh veggies to add to the salad, but make sure not more than 50% is rice.

Great for a picnic since there's no meat or mayo that might spoil if it sits out on a warm day.



Number of Servings: 7

Recipe submitted by SparkPeople user MIFFLIN.