Almond Pesto Rice Salad Recipes

EASY BASIL PESTO WITH ALMONDS

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

ALMOND PESTO RICE SALAD

Steps:

• Bring the rice and water to a boil, then turn down heat and simmer for 45 minutes.
• Blend the remaining ingredients, reserving the cucumber.
• Put the cooked rice in a bowl to cool.
• While still warm add the pesto sauce and continue to cool.
• Cut the cucumber into quarter moons and add to the rice when cool.
• Adjust seasoning to taste.

RICE SALAD

Steps:

• Cook 1 cup of rice in slightly salted water.
• Cool.
• Add the vegetables.
• Mix together and add the dressing ingredients.
• Mix and refrigerate for at least 1 hour.
• Just before serving, add almonds.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

ELEGANT ALMOND RICE SALAD

Steps:

• In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice.
• Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and only HALF the dressing.
• Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.
• DRESSING PREPARATION:
• In a blender, puree mustard, olive oil, lemon juice garlic and herbs. With motor running, drizzle in oil to create an emulsion. Pour in a lidded jar and shake well. Refrigerate until ready to use.

WALDORF RICE SALAD

Steps:

• In a large bowl, toss apples with pineapple juice.
• Stir in rice, celery, walnuts, raisins and carrots.
• In a spearate bowl, blend yoghurt, salt, cinnamon and corriander.
• Stir the dressing in the apple mixture.
• Cover and refrigerate.
• Serve!

WILD RICE AND ALMOND SALAD

Steps:

• Put the rice in a mixing bowl and let it cool.
• Preheat oven to 375 degrees.
• Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
• To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.