How could any dish with potatoes and peas not be delicious?
This is my new favorite side dish. First, the centerpiece is potatoes, my desert island food, so no dish could start off better. I’ve used colorful baby potatoes here, but you can use any potato you love, just cut them into bite-sized pieces.
This is a perfect salad in early summer when new potatoes make their first appearance along with the fresh peas. But since they are only in season for the blink of an eye, thawed frozen peas fill in beautifully most days. Here we are in the middle of winter, and we’ll make do with what we have.
Texture and flavor
The wild rice adds a lot of texture to this dish. It is a grass, and a nutritional powerhouse, having two to three times more protein than regular rice. Loaded with B vitamins, minerals, anti-oxidants, and fiber, it’s a great addition to this dish. However, you could substitute a traditional rice or even quinoa or farro. You want something on the chewy side here. Then, toss it all together with some pesto, and you’re all set.
I used pesto from the freezer that I put up last August, but there is some pretty nice fresh basil out there right now, so you can make it from scratch and your house will smell like summer. You can use any other type of pesto here as well.
Let the flavors mingle
Make and serve this warm, or let it cool to room temperature so all the flavors can absorb. It’s easy, and it’s fast to put together. This side tastes like summer, and that’s the second best reason to make it. The first is the flavor!
Potatoes with Pesto, Peas, and Wild Rice
- 1 lb. baby potatoes
- Olive oil
- 1 cup thawed green peas
- 1 cup cooked wild rice
- Pinch of red pepper flakes
- Salt and pepper
- 1 to 2 tbsp. pesto
If your wild rice is not cooked, do this first. Follow package directions, rinse it well, and cook with a 1:4 ratio of rice to water, and it takes about 40 to 45 minutes. I like mine on the chewier side.
Preheat oven to 450 degrees. Slice your potatoes in half, or leave them whole if really small. Brush your baking sheet with olive oil and place potatoes cut side down. Roast for about 20 minutes, or until browned. Place in a large bowl.
While the potatoes are still hot, dollop a heaping tablespoon of the pesto, then toss in the peas, wild rice, red pepper flakes, salt and pepper. Stir gently and taste. Add more pesto if you like.
Make your own pesto on a cold winter’s day! The aroma of the crushed basil will immediately transport you to the middle of summer.
© Copyright 2022– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.