Pesto Rice Salad
Fluffy grains of mixed rice, tossed with creamy pesto, sun dried tomatoes, corn, and plenty of parmesan cheese. Gluten-free and wholly satisfying, this is ultimate side dish (or main dish for me)!
Servings 4
Calories 336kcal
Ingredients
- 1 cup mixed rice blend such as Rice Select Royal Blend, or long grain white rice, or brown rice
- 1 tablespoon butter
- 1 teaspoon Italian herb seasoning
- 1/2 cup frozen or canned corn yellow or white, drained
- 1/2 cup chopped oil-packed sun dried tomatoes
- 1/4 cup prepared basil pesto
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Cook the rice according to the package directions, adding the tablespoon of butter and Italian herb seasoning.
- While still warm, fold in the corn, sun dried tomatoes, pesto, parmesan cheese, and parsley. Mix well.
- Season to taste with salt and black pepper.
- Serve warm or chilled.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 336kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 295mg | Potassium: 596mg | Fiber: 3g | Sugar: 7g | Vitamin A: 802IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 2mg