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 (240 ml) short grain brown rice
- 2 cups (480 ml) water
- 1 bunch asparagus
- 2 cups (480 ml) grape or cherry tomatoes, halved
- 2 cups (480 ml) basil leaves
- 1/4 cup (60 ml) walnuts
- 1 clove garlic
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) 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