Brown Rice Salad With Pesto & Cherry Tomatoes

whole grains

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)

Cooked brown rice
Prepared pesto
Kosher salt & freshly ground black pepper to taste
Halved cherry or grape tomatoes
Parmesan cheese, grated
Fresh basil, shredded


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 . . . .