Almond Pesto Rice Salad

1. 1

   Bring the rice and water to a boil, then turn down heat and simmer for 45 minutes.

2. 2

   Blend the remaining ingredients, reserving the cucumber.

3. 3

   Put the cooked rice in a bowl to cool.

4. 4

   While still warm add the pesto sauce and continue to cool.

5. 5

   Cut the cucumber into quarter moons and add to the rice when cool.

6. 6

   Adjust seasoning to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.