Fruity Rice Salad with Pesto
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Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 50 grams Crème fraiche
- 1 jar Arugula pesto (120 g)
- 1 sweet and sour Apple
- 50 grams Walnut
- salt
- freshly ground pepper
- Apple (and wild herbs for garnish)
Preparation steps
1.
Cook the rice according to package directions.
2.
Toast the walnuts in a dry skillet over low heat until crisp and fragrant. Remove, let cool and coarsely chop. Peel the apple, halve, core and cut into small cubes. Put the rice in a bowl. In a bowl, stir together the crème fraîche and pesto, season with salt and pepper, stir in the apples, two-thirds of the nuts and the rice and fluff with a fork. Cover and refrigerate until chilled, about 1 hour. Serve garnished with apple wedges and wild herbs.
