Pesto brown rice salad

Summer’s nearly over and I’m getting the most of the zucchini and fresh corn while I can. Nothing beats the crunch of fresh corn and it’s a key element in this healthy, wholesome brown rice salad. This is a really flexible recipe and could work with any other grain (quinoa, millet, farro etc). I’ve also made this recipe with tofu, almonds and anything really goes, fresh basil or thyme would be great too. If you want to make the salad a little more substantial, some fetta or goat’s cheese is also really tasty with this.

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Ingredients

1 1/2 cup brown rice
4 eggs
1 large zucchini (120g)
6 mushrooms (40g)
1/2 ear of corn
1/4 cup pepitas
4 sundried tomatoes (30g)
2 tbsp olive oil
2 tsp pesto
Few sprigs of flat-leafed parsley
Salt and pepper, to taste

Don’t make this recipe without: pesto, sundried tomatoes
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Set and cook 1 1/2 cups of brown rice. I cook it the same way I cook white rice and it usually cooks nicely, a little firm but that works well for this salad. Boil 4 eggs to a hard-boil by placing eggs in the pot with cold water and timing 8 minutes after the water has come to a boil.

 

Chop up the zucchini and mushrooms to roughly 1cm cubes, and set aside in separate bowls. Chop up the parsley and sundried tomatoes to add at the end.

 

Slice the corn kernels off the ears by running a knife down it, use a tea towel if the corn kernels tend to fly everywhere!

 

Sauté the zucchini in 1 tablespoon of olive oil for a few minutes until they soften.

 

Add the mushroom and corn and sauté for another few minutes.

 

Now all that’s left is assembling everything. Once the rice is cooked, add the sautéed vegetables as well as the sundried tomatoes, pepita seeds and mix well.

 

Add chopped parsley, pesto and season with salt and pepper. Add a little bit of olive oil as needed.

 

I like to top this salad with segments of hard-boiled eggs; alternatively you can mix it through but do it very gently at the very end so it doesn’t get too messy. This salad is great warm but can also be eaten straight out of the fridge for lunch the next day.

Open printable recipe here