Pesto Rice Salad with Spring Onions and Parmesan

Name: Pesto Rice Salad with Spring Onions and Parmesan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: South African
Ingredients: 250 ml wild rice; 1 litre water; Knorr creamy garlic and herb potato bake; 45 ml basil pesto; 4 spring onions chopped; 30 ml olive oil; 50 g Parmesan cheese; 1 ml Robertsons ground black peppercorns, to taste; 250 ml basil leaves torn; 30 ml shaved Parmesan

6 People
35 min.
easy

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

Ingredients

250 ml wild rice
1 litre water
Knorr creamy garlic and herb potato bake
45 ml basil pesto
4 spring onions chopped
30 ml olive oil
50 g Parmesan cheese
1 ml Robertsons ground black peppercorns, to taste
250 ml basil leaves torn
30 ml shaved Parmesan

Cooking Method

Place the rice and water in a sauce pan.
Add the contents of the Knorr Garlic and 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 with black pepper (to taste).
Garnish with torn basil leaves and shaved Parmesan.