Paraben Free 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
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the pilaf
- ¼ cup raw walnuts, roughly chopped
- 1 tbsp extra-virgin olive oil
- 3 cups baby spinach
- salt and pepper to taste
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
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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