Pea and Rice Salad with Spinach Cilantro Pesto

We’ve always enjoyed pea and rice salads, but made this one as a new variation. It was very tasty with the spinach and cilantro pesto.

Serving Size: 4

Ingredients:

• 2 cups frozen peas, thawed
• 2 cups cooked rice
• 2-3 spring onion, finely sliced

for the pesto:

• 2 cups spinach washed and lightly steamed
• 1 bunch cilantro leaves, washed and chopped
• 1/3 cup walnuts
• 2 cloves garlic
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions:

1. Combine the cooked rice and thawed peas in a large bowl.
2. Wash the spinach and remove and big stems.
3. Lightly steam or sauté the spinach and place in a blender.
4. Add the lemon juice, sesame oil and olive oil and puree to a smooth mixture.
5. Once the mixture is smooth, add the walnuts and garlic and puree once more.
6. Season to taste with salt and pepper.
7. Spoon the pesto onto the peas to your preferred amount. We like quite a flavorful salad, so used 4-5 tablespoons of pesto. There was still a nice amount left over to use as a dip.
8. Mix the pesto evenly.
9. Chop the spring onions, white and green parts and mix into the salad, reserving a few pieces to top off as garnish.
10. Place the salad in the refrigerator to cool until ready to serve.
11. To serve the salad, place in a bowl and garish with the rest of the spring onion pieces. We enjoyed this salad along with 2 others on a hot summer’s night.