Tomato Rice Salad with Goat Cheese

19 July, 2019

Tomato Rice Salad with Goat Cheese

  • Author: Ruthy Kirwan
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: serves 5 1x


I love this simple salad in the summertime! It’s easy with a package of VeeTee Basmati and Wild Rice stirred in; if you don’t have VeeTee rice, basmati on its own is a perfect substitute.



3 tablespoons toasted pine nuts

1 pint cherry tomatoes

¼ cup julienned basil

1 package basmati and wild rice VeeTee

1 teaspoon lemon juice

2 ounces crumbled goat cheese



  1. Toast the pine nuts: In a small, stainless steel pan over medium-low heat, toast the nuts until they lightly brown. Shake the pan often, watch the nuts closely- they burn quick! As soon as they start to brown, remove immediately from the heat. (watch this video: Add to a large bowl.

  2. Julienne the basil: Stack the leaves on top of each other, with the largest leaves on the bottom. Roll the leaves up like a cigar, then slice width-wise to cut ribbons of basil. Add to the bowl with the tomatoes. 

  3. Slice the tomatoes in halves or quarters and add to the pine nuts and basil.

  4. Cook the VeeTee according to the instruction on the package, then add to the tomatoes and pine nuts. 

  5. Add the lemon juice and toss to coat. 

  6. Add the goat cheese crumbles and turn gently to combine. Season with salt and pepper as desired, then serve. 

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