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.
Ingredients
Method
- 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!
