Description
This Brown Rice Salad with Basil Walnut Pesto and Spring Vegetables is a hearty, flavorful dish perfect for a satisfying lunch or a picnic in the park.
Ingredients
Units
Scale
- 1 cup short grain brown rice
- 2 cups water
- 1 bunch asparagus
- 2 cups grape or cherry tomatoes, halved
- 2 cups basil leaves
- 1/4 cup walnuts
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of short grain brown rice, cover, and lower the heat. Simmer for about 50 minutes or until the rice is tender and the water is absorbed.
- While the rice is cooking, wash the asparagus and trim off the ends. Cut the asparagus into 1-inch pieces. Steam the asparagus for about 3-4 minutes until bright green and tender-crisp.
- In a food processor, combine 2 cups of basil leaves, 1/4 cup walnuts, 1 clove of garlic, and 1/4 cup grated parmesan cheese. Pulse until the mixture is finely chopped.
- With the processor running, slowly add 1/4 cup of olive oil until the pesto is smooth. Season with salt and pepper to taste.
- In a large bowl, combine the cooked rice, steamed asparagus, and 2 cups of halved grape or cherry tomatoes.
- Add the basil walnut pesto to the rice mixture and toss until everything is well coated.
- Serve the salad warm or at room temperature. Adjust seasoning with additional salt and pepper if needed.
Notes
This salad can be made ahead and stored in the refrigerator for up to 3 days. For a vegan version, omit the parmesan cheese or substitute with nutritional yeast. You can also add other seasonal vegetables like peas or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 150 mg
- Fat: 16 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 5 mg