Lemon Mint Pesto Rice Salad with Grilled Asparagus and Mushrooms

With a delicious combination of tangy lemon, aromatic mint, and grilled veggies, this salad will tick all of the boxes.

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Lemon Mint Pesto Rice Salad with Grilled Asparagus and Mushrooms

Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 25 mins


  • 1 bag Success® White Rice
  • 1 cup mint leaves, fresh
  • 1/4 cup almonds, toasted
  • 2 garlic cloves, peeled, roughly chopped
  • 2 tbsp Parmesan cheese, shredded
  • 1/2 tsp kosher salt
  • 3 tbsp lemon juice, fresh squeezed
  • 6 tbsp olive oil, divided
  • 8 asparagus spears, grilled, 1-inch cut
  • 1 cup cremini mushrooms, quartered
  • 1/2 cup grape tomatoes, halved


  • Step 1

  • Prepare rice according to package directions, chill immediately. 

    Step 2

  • Meanwhile, in a food processor, combine mint, almonds, garlic, Parmesan cheese, kosher salt and lemon juice. While processing, slowly drizzle in 4 tablespoons olive oil until pesto is smooth, but not pureed. 

    Step 3

  • Preheat a grill and coat asparagus spears and mushrooms with remaining 2 tablespoons olive oil. Grill asparagus and mushrooms for 2 minutes each side, remove and reserve. 

    Step 4

  • Combine chilled rice with pesto until well blended, gently fold in asparagus, mushrooms and tomatoes.