Pesto Rice Salad

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Pesto Rice Salad

 

1 1/2 cups Basmati brown rice

3 cups water

1 tsp salt

 

1-2 cloves garlic

1/4 cup walnuts

3 cups basil

1/4 cup olive oil

1/2 tsp salt

1/4 cup soy parmesan

 

1/3 cup toasted walnuts

1/2 cup roasted red pepper, chopped

1/4 cup chopped black olives

1 1/2 tbsp lemon juice

1 1/2 tbsp apple cider vinegar

 

Cook rice in salted water until done. Cool. Prepare pesto. Place garlic and

1/4 cup walnuts in food processor. Chop until fine. Add basil and process

while slowly adding olive oil. Process until smooth. Add salt and soy

parmesan and pulse to blend. Mix rice and pesto in large bowl. Add

remaining ingredients, combine thoroughly, and chill.

 

 

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