Pesto Rice Salad with Spring Onions and Parmesan
Delight your guests with this unusual salad made from rice and a delicious tasty pesto.
- 250 ml wild rice
- 1 litre water
- Knorr creamy garlic and herb potato bake
- 45 ml basil pesto
- 4 spring onions chopped
- 30 ml olive oil
- 50 g Parmesan cheese
- 1 ml Robertsons ground black peppercorns, to taste
- 250 ml basil leaves torn
- 30 ml shaved Parmesan
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