Basmati rice with green beans and peas topped with feta cheese and nuts
Portions:
20Preparation Time:
Cooking Time:
Ingredients
625 mL (2 2/3 cups) sliced radishes
75 mL (1/3 cup) lemon juice
5 mL (1 tsp.) salt
5 mL (1 tsp.) sugar
1250 mL (5 cups) dry basmati rice
2150 mL (8 3/4 cups) cold water
75 mL (1/3 cup) olive oil
10 mL (2 tsp.) ground turmeric
Salt and pepper from the mill
2½ bags (2,5 kg)
Arctic Gardens Extra-Fine Whole Green Beans 1kg
½ bag (1 kg - 7 cups)
Arctic Gardens Small Peas 2kg
1250 ml (5 cups) red grapes, cut in 4 5 French shallots, chopped
625 mL (2 2/3 cups) fresh parsley, coarsely chopped
400 mL (1 2/3 cups) crushed walnuts, pecans or almonds
625 mL (2 2/3 cups) feta cheese
225 mL (1 cup) tahini
225 mL (1 cup) maple syrup
225 ml (1 cup) lemon juice
25 mL (5 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 the rice under cold water and drain.
3. In a large saucepan, heat oil over medium-high heat. Add rice and stir to coat well. Add 8 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 green beans over rice and continue cooking 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 needed and season to taste.
8. Remove pan from heat, portion out and top with grape-nut mixture, tahini sauce and drained pickled radishes.
