Warm Pesto Arborio Salad with Vegan Feta & Peas

Warm Pesto Arborio Salad with Vegan Feta & Peas

Warm salads in fall are a must. Leveraging in season squash with a grain base and some pesto is a simple and versatile dish to add to your holiday table.

Arborio rice is naturally gluten-free and mimics the texture of orzo. Typically this rice is used in an orzo and tastes naturally creamy. I love using this as a warm salad base as it soaks up the flavors of the lemon and pesto making this recipe feel comforting with each bite.

Warm Pesto Arborio Salad with Vegan Feta & Peas

Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, Salad, Side Dish
Servings 4 people

Ingredients
  

  • 2 cups corn
  • 2 cups peas
  • 1/2 cup vegan butter
  • 2 cup arborio rice naturally gluten free
  • 2 large shallots chopped
  • 4 garlic cloves chopped
  • 1/4 cup olive oil
  • 1/2 cup vegan feta cubed
  • 1/4 cup lemon zest
  • 1/2 cup vegan pesto Trader Joe's
  • 2 lemons juiced
  • salt and pepper to taste

Instructions
 

  • Add frozen corn, peas, chopped garlic, and chopped shallots to a mixing bowl. Mix 2 tbsp olive oil in with the frozen veggies and season with salt and pepper.
  • Add 2 tbsp of vegan butter to a fry pan over medium heat. Add the mixture of the frozen veggies to the pan. Cook for about 10-15 minutes then remove from heat and set aside.
  • While veggies are cooking, cook the rice as directed. Add remaining vegan butter to rice once done and a pinch of salt.
  • Add the cooked rice to a large mixing bowl alongside cooked veggies. Add zested lemon, lemon juice, vegan feta, and pesto. Stir to combine.
  • Divide mixture into serving bowls and top with your favorite veggies or protein. Ready to serve!