Pesto Rice and Bean Salad | Riceland

Ingredients

• 1.5 cups packed basil, arugula and/or spinach leaves, or a combination
• 1/3 cup grated Parmesan cheese
• 1/4 cup oil
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 clove garlic
• 3 cups broccoli florets, steamed
• 3 cups cooked Riceland Brown Rice
• 1 (15-ounce) can garbanzo beans, rinsed and drained