Summer Rice Salad with Pesto

This easy summer rice salad with pesto, tomatoes, and arugula is creamy, herby, and fresh. Think of it as an alternative to pasta salad – or a very lazy risotto.

After 10 consecutive summer camping trips, I’ve grown accustomed to the fact that I’ll come home with a ton of new recipe ideas. But it wasn’t until this year that I realized some of my best cooking all year, in fact, happens in that rickety gazebo.

Campsite cooking has many limitations: tiny stove, minimal prep space (half a picnic table), no electricity (thus no appliances), and limited ingredients (i.e. whatever’s in the cooler). Oh, and did I mention all the mosquitoes and ants you constantly have to swat and flick away? It’s basically “Chopped” on steroids.

And yet, I cherish every second. All these constraints get me thinking outside the box and I end up creating things I never would’ve thought of back home. This Italian/Mediterranean-inspired summer rice salad is the result of one of the many wine-fueled dinner prep sessions at the campsite this year. I had to use up what we had: basmati rice, local tomatoes, a can of beans, a tub of pesto. At first I worried it’d be a weird combo, but after rave reviews from my camp-mates, I ended up making it twice during the trip.

Ingredient Notes + Substitutions

• Brown Basmati Rice: This rice has a nutty aroma and chewy texture. You can get it at Trader Joe’s or find the RiceSelect brand at any supermarket. As substitutes, use regular long-grain brown rice, white basmati rice, or even farro.
• Cherry Tomatoes: I love their small size in this salad but you can use regular vine tomatoes, too, and just chop them into a similar size.
• White Beans: Feel free to sub with pinto beans or even chickpeas.
• Raw Cashews: After many years of experimenting with vegan pesto, I’ve found that raw cashews result in the creamiest texture and richest flavor. If you have a nut allergy, use raw sunflower seeds instead.
• Olive Oil: A good-quality extra virgin olive oil is key to the success of homemade pesto. California Olive Ranch is a solid, widely-available, affordable option.
• Or use store-bought pesto… For a shortcut, use good-quality store-bought pesto from the refrigerated section.

How to Make This Summer Rice Salad

Step 1: Cook the rice.

Cook the rice in boiling water undisturbed (don’t stir!) until all the water is absorbed. Then let the rice stand covered for another 10 minutes to absorb the remaining steam in the pot. This technique gives you the fluffiest rice ever.

Step 2: Sauté the tomatoes.

While the rice cooks, sauté tomatoes with olive oil, salt, and pepper until they’re juicy and collapsed, about 8 minutes.

Step 3: Make the pesto.

Next, make the pesto in a food processor or blender. (For a shortcut, use store-bought). Traditional pesto relies on Parmesan cheese for creaminess and umami; for a vegan version, I’ve found the combo of raw cashews and miso makes the best substitute.

Step 4: Finish the salad.

Lastly, combine the rice and tomatoes with pesto, white beans, and arugula.

More Ways with Rice

• Mexican Rice and Beans Casserole
• Middle Eastern Mujadara
• Turmeric Rice
• Creamy Tomato Rice Soup

Let me know if you try this salad! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe

Summer Rice Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: thenewbaguette.com
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American/Italian
• Diet: Vegan

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Description

Think of this summer rice salad as an alternative to pasta salad – or a very lazy risotto.

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Ingredients

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For the Salad

• 1 cup brown basmati rice (substitution ideas below)
• Fine sea salt, to taste
• 1 tablespoon extra virgin olive oil
• 12 ounces cherry tomatoes, halved
• Freshly ground black pepper, to taste
• One 15-ounce can white beans, drained and rinsed
• 3 generous handfuls arugula
• 1 tablespoon fresh lemon or lime juice

For the Pesto (optional, see note below)

• 3 packed cups basil leaves (about 1 large bunch)
• 1/3 cup raw cashews (see note below)
• 1 medium garlic clove, roughly chopped
• 2 teaspoons white miso
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1/3 cup extra virgin olive oil

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Instructions

1. In a small pot, bring 2 cups of water to a boil. Add the rice with 1/4 teaspoon salt, cover tightly with a lid, and simmer on low heat until all the water is absorbed, about 30 minutes (do not stir during cooking). Then turn the heat off and let stand covered (without stirring) for another 10 minutes.
2. While the rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the tomatoes with a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the tomatoes are juicy and collapsed, about 8 minutes.
3. Meanwhile, make the pesto. In a food processor (see below for blender instructions), combine the basil with 1/3 cup cashews and 1 garlic clove. Pulse until everything is broken down. Then add 2 teaspoons miso, 1/4 teaspoon salt, and a few grinds of pepper. With the motor running, gradually stream in 1/3 cup olive oil and puree until smooth. Taste and adjust the seasonings, if needed.
4. Transfer the rice to a large bowl and add the beans, arugula, tomatoes, pesto, and 1 tablespoon lemon juice, and stir to combine. Taste and adjust the seasonings, if needed.

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Notes

• You can substitute with white basmati rice, regular long-grain brown rice, or farro.
• For a shortcut, use store-bought pesto.
• If you have a nut allergy, sub with sunflower seeds.
• To make pesto in a blender: instead of pureeing in 2 steps, combine all the pesto ingredients at once and blend together.

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Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 370
• Fat: 18.8 g
• Carbohydrates: 44.2 g
• Fiber: 5.6 g
• Protein: 9.6 g