Peach and cashew biryani salad
Delight in the fusion of juicy peaches, crunchy cashews, and aromatic spices in this refreshing biryani salad. Perfect balance of sweetness and nuttiness.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 1/2 cups short-grain brown rice
- 3 cups vegetable stock
- Kosher salt
- Freshly ground pepper
- 1/2 cup walnuts, toasted
- 1/4 cup red wine vinegar
- 1/2 cup dried cranberries
- 2 tablespoons fresh mint, chopped
- 90g crumbled feta cheese
Instructions:
- In a large sauce pan, cook shallot in 2 tablespoons of oil over medium heat until translucent, approximately three minutes. Add the rice and sauté, stirring, for 3 minutes. Pour in the stock, salt, and pepper and bring it to a boil. Reduce the heat, cover, and let it simmer until the liquid is absorbed and the rice is cooked, around 45 minutes. Take the pan off the heat and let it sit, covered, for 10 minutes. Use a fork to fluff the rice.
- Preheat the oven to 350ºF. Place the walnuts on a small baking sheet and bake for 10 minutes. Transfer them to a plate and let them cool for 15 minutes. Coarsely chop them.
- Mix together the rice with the remaining tablespoon of olive oil, red wine vinegar, walnuts, cranberries, mint, and feta cheese.
Summary:
- Calories: 4568 kcal
- Fat: 236 g
- Protein: 112 g
- Carbs: 533 g
- Potassium: 6102 mg
- Magnesium: 818 mg