Brown Rice Salad With Pesto & Cherry Tomatoes

Two posts in as many days?  Starting to feel like my old self again! 

This “recipe” originally appeared in Body + Soul magazine in a piece on using up leftovers . . . it’s good enough, though, to purchase ingredients for – or to use up what’s in your pantry.  I always keep a package of Whole Food’s frozen pre-cooked brown rice handy, and there is always basil pesto base in the fridge.  This goes together in a   is infinitely customizable – no brown rice?  Try farro or wheat berries.  Don’t have Parmesan?  Romano or an Italian blend would be great.  This makes a great side dish for almost any protein . . . we noshed on leftover rotisserie chicken, but it’d be tasty with Italian chicken sausages, tofu, chicken, burgers (veggie, beef and/or turkey), etc. etc.!

Brown Rice Salad With Pesto & Cherry Tomatoes (adapted from Body + Soul)

Stir pesto into the rice and season with salt and pepper.  Mix in the tomatoes, Parmesan and basil and serve!  This is great leftover – try some in your lunch the next day . . . .

© 2010, Sarah. All rights reserved.

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