Pesto & Brown Rice SaladSubmitted by: MIFFLIN
IntroductionYummy way to use fresh basil Yummy way to use fresh basil
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
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.