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Step by Step Instructions
  • Step 1: Prepare the rice. Put the rice in salted boiling water and cook for approximately 25 minutes. Do not overboil the rice. Drain and cool it well under plenty of cold water. Set aside to drain well.
  • Step 2: Prepare the pesto. Place the pistachios, the parsley (without the stems), the basil (without the stems), the garlic, the salt, pepper and a small quantity of oil. Blend all the ingredients together, then add the rest of the olive oil and mix well. Pour the pesto in a bowl and add the manouri cheese cut into small pieces. Mix well.
  • Step 3: Put the rice, the corn, the salt, the pepper and the pesto in a bowl and mix the salad well. Place the salad in the refrigerator for approximately 1 hour until all the flavours are combined, and serve.
Ingredient List
  • 350g rice
  • 200g corn
  • salt
  • ground black pepper
  • 100g pistachios
  • 1 bunch of basil
  • 1 bunch of parsley
  • 150g manouri cheese
  • 150g extra virgin olive oil
  • 1 clove of garlic

Rice salad with corn and basil pesto

  • Preparation
    time
    10'
  • Cooking
    time
    45'
  • Extra
    time
    60'
  • 6
A refreshing salad with an intense basil flavour, perfect as an appetizer as well.
Product Qty
Greek raw unsalted pistachios from Attica "Nuts 'n Nuts" 230g
€5.85
«Nihaki» long grain white rice from Macedonia "Agrifarm Premium Products" 500g
€2.20
Corinthian extra virgin olive oil "Ladolea" Tin 500ml
€7.95
Sugar-free balsamic glaze with fig, from Attica "Entopia" 250ml
€3.75
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