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Annabel Karmel
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Pesto Rice Salad

Oozing with colour and lots of yummy goodness, this pesto rice salad is the ultimate lunchbox winner.

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Prep Time: 10 minutes
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Cook Time: 15 - 20 minutes
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Makes: 4 - 6 portions
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Great for:  Kids - 2-4 Years Kids 4+ Years
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Ingredients

Rice salad

200g long grain rice
1/2 red pepper, deseeded and diced
1x 189g can sweetcorn
150g cherry tomatoes, sliced into small pieces
1 bunch of spring onions, sliced
2 cooked chicken breasts, cubed
100g French beans, sliced
75 small broccoli florets

Dressing

4 tbsp fresh pesto
3 tbsp rice wine vinegar
3 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar (optional)
3 tbsp basil, chopped
Method
  1. Cook the rice in boiling water according to the packet instructions, then 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 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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