Basmati rice with green beans and peas topped with feta cheese and nuts

Basmati rice with green beans and peas topped with feta cheese and nuts

Portions

4

Preparation Time

Cooking Time

Ingredients

  • 125 mL (1/2 cup) sliced radishes
  • 15 mL (1 tbsp.) lemon juice
  • 1 mL (1/4 teaspoon) salt
  • 1 mL (1/4 teaspoon) sugar
  • 250 mL (1 cup) basmati rice
  • 15 mL (1 tablespoon) olive oil
  • 2 mL (1/2 teaspoon) ground turmeric
  • Salt and pepper from the mill
  • 1 bag Arctic Gardens Extra-Fine Green Beans
  • 500 mL (2 cups) Arctic Gardens Petite Peas
  • 250 mL (1 cup) red grapes, quartered
  • 1 French shallot, chopped
  • 125 mL (1/2 cup) coarsely chopped fresh parsley
  • 80 mL (1/3 cup) walnuts, pecans or crushed almonds
  • 125 mL (1/2 cup) feta cheese
  • 45 mL (3 tbsp.) tahini
  • 45 mL (3 tbsp.) maple syrup
  • 45 mL (3 tablespoons) lemon juice
  • 5 mL (1 tsp.) zaatar

Preparation

  1. Place the radishes in a bowl, add the lemon juice, salt and sugar. Let marinate while preparing the recipe.
  2. Rinse rice under cold water and drain.
  3. In a large, deep skillet or saucepan, heat oil over medium-high heat. Add rice and stir to coat. Add 430 mL (1 3/4 cups) water, turmeric, salt and pepper. 
  4. Bring to a boil, reduce heat to low, cover and cook for 10 minutes.
  5. Add peas and beans to rice and continue cooking for 10 minutes or until rice has absorbed all water and beans are tender.
  6. Meanwhile, in a bowl, combine grapes, shallot, parsley, walnuts and feta cheese.
  7. In another bowl, mix tahini with syrup, lemon juice and zaatar. Add water if necessary and season to taste.
  8. Remove pan from heat, top with grape and nut mixture and tahini sauce and drained pickled radishes.
     

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