Rice salad with parsley pesto and seafood

Name: Rice salad with parsley pesto and seafood
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Mussels 2.2 lbs; Clams 2.2 lbs; Whole rice 1 ½ cup; Parsley 3 sprigs; Extra virgin olive oil 5 tbsp; White wine ¼ cup; Fine salt to taste; Black pepper to taste; Garlic 2 cloves; Lemon peel to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Note + the time for cleaning the shellfish

PRESENTATION

Rice salad with parsley pesto and seafood—it's like the essence of the Italian coast. And especially in summer, when everyone wants something fresh and colorful. Whole grain rice? Really good stuff. It adds a nice bite, making this rice salad hearty for lunch yet light enough to keep you feeling awesome. Swap basil for parsley pesto—it’s bright, a little peppery, and packs a real green punch. Plus, add lemon zest and a splash of olive oil. And look, the rice just soaks up those zesty, herb flavors that scream Mediterranean. And the seafood? Mussels and clams give that classic seafood salad vibe—like a beach day in Liguria or Campania. You get tender seafood, herb bursts, and lemon brightness that’s super fresh and perfect for hot days.

And here's the thing, switching basil for parsley in the pesto isn’t just about color—it’s all about those coastal Italian vibes where parsley reigns supreme. The combo of seafood rice salad and parsley pesto? Seriously good. Easy to tweak, too. Throw in shrimp or just stick with mussels and clams. Either way, you get moist grains, bursts of tangy citrus, and seafood that’s so so fresh, like it’s right off the boat.

This parsley pesto rice salad—it’s perfect for a main dish or a first course if you're planning a big summer spread. Pretty much works for any occasion, really. Picnic? Yes. Laid-back dinner? For sure. Quick lunch when it’s too hot to cook? Absolutely. Fans of seafood salad or a good summer rice salad will find this twist both familiar and way way better, thanks to the parsley pesto and the crisp lemon flavor in every bite. Enjoy this taste of coastal Italy—really brings a touch of the Mediterranean to your table with each bite.

How to prepare Rice salad with parsley pesto and seafood

To prepare the rice salad with parsley pesto and seafood, start by How to Clean and Open Mussels and How to clean clams. In a large pot, add a drizzle of oil, garlic 1, and the parsley stems 2. Sauté for a few minutes. Add the mussels and clams 3.

Deglaze with white wine 4 and cover with a lid 5. Let them cook for a few minutes over medium-high heat until they open up 6.

Drain the seafood 7, keeping their liquid 8. Strain it with a paper kitchen towel to remove any impurities 9.

Pour the strained liquid into a pot and dilute it with water, bring to a boil without adding salt. When it boils, cook the brown rice 11 for the time indicated on the package. In the meantime, shell the mussels and clams 12, keeping some with shells for plating.

Place the parsley leaves in a tall glass 13, add the oil 14. Blend to obtain a creamy pesto 15.

When cooking is finished, drain the rice 16 and season it with the pesto 17, stir to flavor 18.

Adjust salt and pepper, and flavor with lemon zest 20. Now add the mussels and clams and mix everything together 20. The rice salad with parsley pesto and seafood is ready to be served 21.