Almond Pesto Rice Salad - cooking recipe

Ingredients

2 cups brown basmati rice
3 1/2 cups water
3/4 cup almonds
1/2 bunch parsley
1/2 bunch fresh basil
2 garlic cloves
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 cucumber

Preparation

Bring the rice and water to a boil, then turn down heat and simmer for 45 minutes.
Blend the remaining ingredients, reserving the cucumber.
Put the cooked rice in a bowl to cool.
While still warm add the pesto sauce and continue to cool.
Cut the cucumber into quarter moons and add to the rice when cool.
Adjust seasoning to taste.