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Chilled Wild Rice and Pesto Medley

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 3 hours

Cook time: 30 minutes

Servings: 8 to 10


  • 3 cups vegetable stock
  • 2 cups Texmati rice pilaf blend
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 (8-ounce) package baby bella mushrooms
  • ¼ cup chopped red bell pepper
  • 1 shallot, minced
  • 1 cup frozen green peas, thawed
  • 1 cup pine nuts
  • 5 tablespoons prepared pesto


In a medium saucepan, combine stock, rice, and butter. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 15 to 20 minutes or until rice is tender. Remove from heat, and spread rice in a thin layer on a rimmed baking sheet. Cool for 30 minutes.

In a large skillet, heat olive oil over medium-high heat. Add mushrooms, bell pepper, and shallot; cook for 6 to 8 minutes or until mushrooms are tender. Remove from heat, and stir in peas. Cool for 30 minutes.

In a large bowl, combine cooled rice, cooled vegetable mixture, pine nuts, and pesto, tossing gently to combine. Cover and chill for at least 2 hours or up to 3 days.