#WFD – Pesto Rice Salad with Spring Onions and Parmesan
Garnish with torn basil leaves and shaved Parmesan.
POLOKWANE – Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano and pecorino sardo, all blended with olive oil.
“Delight your guests with this unusual salad made from rice and a delicious tasty pesto,” says What’s for Dinner.
Ingredients
– 250ml brown and wild rice mix
– 1l water
– 1 x KNORR Creamy Garlic and Herb Potato Bake
– 45ml basil pesto
– 4 spring onions, chopped
– 30ml olive oil
– 50g parmesan cheese, grated
– 1 pinch salt and freshly ground black pepper
– 250ml basil leaves, torn
– 30ml shaved parmesan (optional)
Method
– Place the rice and water in a sauce pan.
– Add the contents of the KNORR Garlic & Herb Potato Bake packet.
– Stir and bring to the boil.
– Cook on medium heat until all the water has boiled off and the rice is cooked, adding more water if necessary.
– Set aside to cool.
– Toss the rice with pesto, spring onions, olive oil and grated Parmesan.
– Season (to taste).
– Garnish with torn basil leaves and shaved Parmesan.
