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.
Ingredients
- 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
Instructions
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.
