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Pesto rice salad with spring onions and parmesan

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

13.1g

Energy (kJ)

1244kJ

Energy (kcal)

298kcal

Carbohydrate incl. fibre (g)

35.0g

Carbohydrate excl. fibre (g)

32.0g

Sugar (g)

1.6g

Fibre (g)

3.0g

Fat (g)

12.3g

Saturated fat (g)

3.5g

Unsaturated fat (g)

7.9g

Monounsaturated fat (g)

6.6g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

10mg

Sodium (mg)

320mg

Salt (g)

0.80g

Vitamin A (IU)

212IU

Vitamin C (mg)

2.9mg

Calcium (mg)

195mg

Iron (mg)

1.39mg

Potassium (mg)

237mg

Total

78.9g

7466kJ

1785kcal

210.0g

192.2g

9.7g

17.8g

73.9g

20.9g

47.6g

39.6g

8.0g

0.0g

59mg

1923mg

4.80g

1270IU

17.1mg

1171mg

8.37mg

1424mg

  • 250 ml wild rice
  • 1 litre water
  • Knorr Creamy Garlic and Herb Potato Bake
  • 45 ml basil pesto
  • 4 spring onions chopped
  • 30 ml olive oil
  • 50 g Parmesan cheese
  • salt & Pepper to taste
  • 250 ml basil leaves torn
  • 30 ml shaved Parmesan
  • 1 Place the rice and water in a sauce pan.
  • 2 Add the contents of the KNORR Garlic & Herb Potato Bake packet.
  • 3 Stir and bring to the boil.
  • 4 Cook on medium heat until all the water has boiled off and the rice is cooked, adding more water if necessary.
  • 5 Set aside to cool.
  • 6 Toss the rice with pesto, spring onions, olive oil and grated Parmesan.
  • 7 Season (to taste).
  • 8 Garnish with torn basil leaves and shaved Parmesan.