The Iron You Pesto Rice Salad Bowls with Tomatoes, Green Beans and Feta

How to make Pesto Rice. First: On the stove top, in a pot with a tight fitting lid, add the rice, butter, and garlic. Over medium heat, melt the butter and toast the rice, stirring constantly, for 5 minutes or until fragrant. add broth, bring to a boil, & simmer. cook 12-15 minutes or until tender.

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Instructions. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed.

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Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes. Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently.

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For the pesto: Into a food processor, add the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped. Add the olive oil, vegan parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until the mixture is well blended but still has a little bit of texture.

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Add rice and cook for about 12 to 14 minutes (cooking time depends on the quality of rice, make sure to check the package to find out how long your rice should be cooked.) Drain the rice and run under cold water to stop the cooking process. Drain again. Transfer rice to a large bowl and with a fork break it up if it has clumped together.

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Instructions. Prepare the pesto: combine the basil, pine nuts, garlic, parmesan cheese, lemon juice and salt in a food processor or blender and pulse until well combined. Add the olive oil and continue to pulse/blend, scraping down the sides as needed, until smooth. Season with more salt to taste.

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Add the garlic and salt and stir the rice until it looks golden. Add chicken broth and lemon juice and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork then stir in the pesto.

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To make the vinaigrette, whisk the Dijon and lemon along with some salt and pepper in a small bowl until thickened. Whisk in the pesto then drizzle in the olive oil whisking all the time until the dressing has come together. Pour over the rice salad, mixing in well. Store the salad in the fridge until needed.

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Place in the now-empty bowl; add the pesto, 4 to 5 cups cooked brown rice, and remaining 2 tablespoons sunflower seeds. When the vegetables are ready, transfer to the bowl and toss to combine. Taste and season with more kosher salt and black pepper as needed. Cut the remaining lemon half into wedges for serving.

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Directions. Combine 2 cups arugula, Parmesan, oil, garlic, salt and pepper in a food processor and pulse until smooth. Place wild rice in a medium bowl. Add the arugula pesto, tomatoes, feta (or goat cheese) and the remaining 1 cup arugula; toss to coat. Sprinkle with pine nuts.

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Drain the remaining liquid from the cooked rice then add it to the pan. Add the cooked spring onions and asparagus tips. Then add the petit pois, spinach, most of the watercress, and the sliced peppers.

Pin on Vegan

How to make Lemon Pesto Rice Recipe. Prepare the Pesto: In a food processor, combine basil, toasted sunflower seeds, garlic, and Parmesan cheese. Pulse until coarsely chopped. With the food processor running, gradually add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.

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Instructions. Steam asparagus until just tender then cut into 1 inch pieces. Mix rice, asparagus, dried tomatoes and pesto until well combined. If needed for mixing, you can add some olive oil. If using small mozzarella balls in oil, drain, then add to rice. Otherwise cut into bite sized pieces as needed and add to rice mixture.

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Place the rice in a large mixing bowl, add the pesto, salt, and pepper, and mix to coat evenly. Let it cool completely. Discard the oil in the canned tuna and add the meat to the bowl. Add the cherry tomatoes and corn kernels. Drizzle with extra virgin olive oil, and some vinegar (add first 1 spoon, then adjust to taste).

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Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into the jug, then pour this over the rice. Now turn on the heat and stir with a wooden spoon, adding 1 level teaspoon of salt. Then, when it begins to boil, put the lid on, turn the heat down to low, and let the rice cook for exactly 20 minutes.