Mushroom and Carrot Rice Salad

August 2, 2019


I was super excited when mum asked me to come up with a salad to whip up for dad’s birthday. I really wanted to do something with nuts, carrots and mushrooms and I am so thrilled to share this recipe with you. My dad really loves rice salads that are full of flavour and I think this is going to meet the brief. The pesto is definitely the best part of this recipe, it really elevates the flavour of the vegetables and takes this to the next level. If you don’t have almonds, walnuts and pine nuts would also be really delicious. I hope you try this out for your next gathering. It would also be a great plate to bring to a friend’s house as well! If you make this please send me a picture because I would love to see!


Recipe (Serves 8 as a generous side)


2 cups brown basmati rice

3 tbsp olive oil

1 red onion, cut into strips

4 cups mixed mushrooms (I used a combination of oyster, cremini and button), chopped

2 carrots, peeled and grated


For the pesto sauce

1/2 cup parsley

1 cup almonds, roasted

1 clove garlic, minced

Pinch of salt

Juice of 1/2 lemon

1/2 cup olive oil




  1. Cook the brown basmati rice according to packet instructions.

  2. While the rice is cooking, add three tablespoons of olive oil into a large wok with the onions over high heat. When the onions become translucent and aromatic add in the mushrooms and carrots.

  3. Sauté the vegetables for 5 minutes until completely cooked through. Put the heat on low.

  4. Add all the pesto ingredients to a food processor and pulse until it forms a thick paste.

  5. Add half of the rice and half of the pesto to the vegetables and mix until well combined.

  6. Add in the remainder of the rice and pesto and mix until well combined.

  7. Remove from the heat and allow to cool down before serving.



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