When I went to my in-laws the other day, they had a great rice salad. This is my spin on it. Use any veggies you have on hand and leftover rice. I almost always make brown rice, so this salad has a “deep” tone. That’s my culinary word, and I’m sticking to it!
The recipe is made with the veggies I had, and some basil pesto. I have lots of basil I’m trying to use, but if you don’t want to use pesto, just use extra virgin olive oil. A note about the pesto – I made a classic basil pesto, but I added some lemon zest and some calamata olives. It really has a lot of great flavor.