Chilled Lemon Mint Rice Pilaf
Marrakesh Mint Tea paired with rice and other seasonings creates a zesty, minty pilaf unlike any other. Topping with vinaigrette and a sprinkling of Chile Lime Sea Salt produces a gourmet and versatile finish.Ã‚Â
¼ cup + 1 Tbsp. Organic Extra Virgin Olive Oil
½ tsp. Chile Lime Sea Salt + more for finishing
1 ½ tsp. Coastal Blend Seasoning
3 Tbsp. + 1 tsp. fresh lemon juice
1 cup basmati rice
Zest from 1 lemon
2 Tbsp. fresh shallot, chopped small
1 tsp. light agave nectar
¼ cup froz.en 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
BRING 16 oz. of filtered water to a boil. Remove from heat and let sit for 1 min. Stir in 2 Tbsp. 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 Tbsp. Organic Extra Virgin Olive Oi l 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 Tbsp. 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.
Preparation Instructions: Add 1 cup orzo to 2 cups rapidly boiling water. Return to boil. Reduce heat and simmer 12-14 mins. Add to soups during last 12 mins. of cooking. 1 cup dry yields 2 cups cooked.
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