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Annabel Karmel
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Pesto Rice Salad

Oozing with colour & lots of yummy goodness, this Pesto Rice Salad is the ultimate lunchbox winner.

Dairy Free
Egg Free
Nut Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 4 to 6 portions
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
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200 g long grain rice
1/2 red pepper, deseeded and diced
1x189 g can sweetcorn
150 g cherry tomatoes, sliced into small pieces
1 bunch of spriing onions, sliced
2 cooked chicken breasts, cubed
100 g French beans, sliced
75 g amll broccoli florrets


4 tbsb fresh pesto
3 tbsp rice wine vinegar
3 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar
3 tbsp basil, chopped
  1. Cook the rice in boiling salted water, drain and leave to cool. Measure the pepper, sweetcorn, tomatoes, spring onion and chicken into a mixing bowl.
  2. Either steam the beans and broccoli for a few minutes until tender or cook in boiling salted water for 3 minutes. Drain and refresh in cold water.
  3. Mix the dressing ingredients together and pour over the vegetables. Add the rice, beans and broccoli and season well. Chill until ready to serve.

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