This pesto rice is a delicious and nutritious comfort food that is great for any season. It’s perfect as is, with some extra protein (chicken or nuts), or as a side dish. Bonus: it keeps in the fridge for several days. When it comes to preparing healthy food, for us, it’s all about eating locally and seasonally, so feel free to vary the vegetables used with whatever you find in your garden or at the market, and let us know what you think!
For Cleanse and Refresh
Pesto Rice Ingredients:
1 cup wild rice
splash of apple cider vinegar and water (for soaking the rice)
½-¾ cup herbed pesto dressing
1 large fennel bulb, thinly sliced
1 medium sized cucumber, cut into small chunks
2-3 radishes, sliced thin
2 tablespoons mint leaves, minced
zest and juice of 1 lemon
sea salt, to taste
Soak the wild rice in 3 cups of water and a splash of apple cider vinegar overnight, or for a minimum of 8-12 hrs.
Strain the liquid, rinse well, then add to a sauce pot and barely cover with water.
Bring to a boil, then lower heat and simmer covered for 15-20 minutes.
Remove from the heat, strain excess water if necessary, then spread out onto a sheet pan to cool to room temperature.
While the rice is cooking, prepare your vegetables. Slice fennel, radish and cucumbers.
Place the cooled rice into a large bowl with the chopped veggies and a scoop of herb pesto dressing.
Toss to incorporate the ingredients, season with sea salt, then serve.