Pesto Rice Salad with Spring Onions and Parmesan

Pesto Rice Salad with Spring Onions and Parmesan

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Delight your guests with this unusual salad made from rice and a delicious tasty pesto.

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time25 minutes


  • 250 ml Brown and wild rice mix
  • 1 l water
  • 1 KNORR Garlic and Herb Potato Bake
  • 45 ml Basil pesto
  • 4 Spring onions, chopped
  • 30 ml olive oil
  • 50 g Grated Parmesan cheese
  • 1 Pinch Salt and freshly ground black pepper
  • 250 ml Torn basil leaves
  • 30 ml shaved Parmesan (optional)


  • 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.