Pesto Rice Salad Bowls with Tomatoes, Green Beans and Feta

Pesto Rice Salad Bowls with Tomatoes, Green Beans and Feta

Ingredients

Serves 4

3 cups of rice (I used parboiled rice)

½ cup basil pesto (make your own pesto with this recipe)

2 cups cherry tomatoes, halved or quartered

1 cup boiled green beans, chopped

½ cup crumbled feta

2 tablespoons pine nuts, roughly chopped

Directions

Bring a large pot of salted water to a boil.

Add rice and cook for about 12 to 14 minutes (cooking time depends on the quality of rice, make sure to check the package to find out how long your rice should be cooked.)

Drain the rice and run under cold water to stop the cooking process. Drain again.

Transfer rice to a large bowl and with a fork break it up if it has clumped together.

Add pesto and mix until well combined.

Divide rice among bowls. Top with green beans, tomatoes, crumbled feta, and chopped pine nuts.

Serve!