From The Spice & Tea Exchange®
2 TBS + 1 tsp Marrakesh Mint Tea
¼ cup + 1 TBS Organic Extra Virgin Olive Oil
½ tsp Chile Lime Sea Salt + more for finishing
1½ tsp Coastal Blend Seasoning
From the Grocer
1 Granny Smith apple, cored, skinned and chopped
3 TBS + 1 tsp fresh lemon juice
1 cup basmati rice
Zest from 1 lemon
2 TBS fresh shallot, chopped small
1 tsp light agave nectar
¼ cup frozen green peas, thawed, rinsed
¼ cup fresh tomato, cored and chopped small
4 oz Feta cheese, roughly crumbled
¼ cup shelled pistachio nuts, roughly chopped or slivered almonds
¼ cup fresh chopped parsley
COMBINE apple and 1 tsp lemon juice in a small bowl. Stir to coat. Set aside.
BRING 16 oz of filtered water to a boil. Remove from heat and let sit for 1 min. Stir in 2 TBS Marrakesh Mint Tea and let steep 5 mins. Strain through a fine mesh strainer into a small bowl. Discard used tea leaves and set brewed tea aside.
ADD 1 TBS Organic Extra Virgin Olive Oil to now empty saucepan. Over medium-high heat, add rice, stirring to coat evenly in oil and cook for 1 min.
POUR reserved tea into pan. Bring to a boil. Reduce heat to low and add ½ tsp Chile Lime Sea Salt. Cover and cook (fluffing periodically) for 10-12 mins or until liquid has been absorbed and rice is fluffy. Be careful not to allow rice on bottom of pot to burn.
TRANSFER rice to a large bowl, fluff with a fork, and set aside to cool.
COMBINE lemon zest, 3 TBS lemon juice, shallots, Coastal Blend Seasoning, 1 tsp of dry Marrakesh Mint Tea leaves, light agave nectar, and Organic Extra Virgin Olive Oil in a small sealable airtight container. Shake vigorously to create vinaigrette. Chill until ready to use.
ADD the peas, tomato, cheese, apple, pistachios or almonds, and parsley to the bowl of rice.
SHAKE and drizzle vinaigrette over rice mixture. Fold ingredients together. Finish with a sprinkling of Chile Lime Sea Salt. Chill in refrigerator 30 mins to 1 hr before serving.
Yield: 4-6 servings
Total Time: 67 mins
Prep: 50 mins
Cook: 17 mins