Rice salad with parsley pesto
Servings
2people
Servings
2people
Ingredients
Parsley pesto
Instructions
  1. Cook the rice according to the instructions. Then rinse with cold water.
  2. Roast the pine nuts without oil in a pan.
  3. Mix all the ingredients for the pesto.
  4. Wash the spinach and dice the cheese alternative.
  5. Arrange everything together and garnish with fresh parsley to finish.
Recipe Notes

The rice salad with parsley pesto can also be prepared the day before and then kept in the fridge overnight, which is less stressful. It is also good for the bowels: the cooling process creates resistant starch in the rice, which promotes good gut bacteria.

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