Basmati rice with green beans and peas topped with feta cheese and nuts
Portions
4Preparation 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
- Place the radishes in a bowl, add the lemon juice, salt and sugar. Let marinate while preparing the recipe.
- Rinse rice under cold water and drain.
- 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.
- Bring to a boil, reduce heat to low, cover and cook for 10 minutes.
- Add peas and beans to rice and continue cooking for 10 minutes or until rice has absorbed all water and beans are tender.
- Meanwhile, in a bowl, combine grapes, shallot, parsley, walnuts and feta cheese.
- In another bowl, mix tahini with syrup, lemon juice and zaatar. Add water if necessary and season to taste.
- Remove pan from heat, top with grape and nut mixture and tahini sauce and drained pickled radishes.
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