Almond Pesto Rice Salad

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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