Mold Detox Friendly Pesto-Walnut Wild Rice Pilaf with Salmon & Spinach
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Learn more →Ingredients
4 servings
For the wild rice
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- ¼ tsp salt
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the pilaf
- ¼ cup raw walnuts, roughly choppedIngredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 1 tbsp extra-virgin olive oil
- 3 cups baby spinach
- salt and pepper to tasteIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the wild rice, chicken broth, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and the grains have begun to split open, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, make the pesto: combine the basil, 1/2 cup raw walnuts, garlic, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse until coarsely chopped, about 8–10 pulses. With the machine running, stream in the 1/3 cup olive oil until the pesto is smooth but still has some texture. Taste and adjust seasoning.
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