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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.

Preparation time


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
salt & Pepper to taste
250 ml basil leaves torn
30 ml shaved Parmesan

Preparation method

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.


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