Rice Pilaf & Feta Salad

Rice Pilaf & Feta Salad

A great salad is made up of a mix of textures and fresh flavors. I love adding rice to salads to create texture. This salad has everything from crunchy romaine, pistachios and cucumbers and the bright frehness from parsley and mint. Which when all combined goes so well with the salty tanginess of the vegan feta. The salad is easy to make, light and at the same time satiating.

Serves 4

---

Ingredients

1 head of Romaine chopped
1/3 cup (40g) Red Onion diced
1 cup (210g) dry White Basmati Rice
3 cups (709ml) Vegetable or Vegan Chicken Broth
6oz (170g) Follow Your Heart Dairy Free Feta Crumbles
1/3 cup (40g) Green Olives cut in half
3 Persian Cucumbers sliced
6oz (170g) Cherry Tomatoes cut in half or quarters
1/2 cup (30g) Parsley chopped
1/3 cup (12g) Mint chopped
1/3 cup (50g) Pistachios roughly chopped
Salt & Pepper to taste

Vinaigrette
6 Tbsp (90ml) Olive Oil
4 Tbsp (60ml) Red Wine Vinegar
1 tsp (5g) dried Oregano
Salt & Pepper to taste

This recpe was made in partnership with Follow Your Heart but feel free to use any brand of vegan feta.

Directions

1. Cook the rice according to package directions but use broth in place of water for added flavor. Set aside to cool.

2. Add the chopped romaine to a large bowl along with the cherry tomatoes, cucumber, chopped parsley, chopped mint, pistachios, green onions, red onion, 2 cups cooked rice and vegan feta crumbles. Season with salt & pepper.

3. Mix together all of the ingredients for the vinaigrette until well incorporated and then pour over the salad. Mix the salad until everything is coated and incorporated.

4. Serve and enjoy!