Chilled Lemon Mint Rice Pilaf

Directions

1. COMBINE apple and 1 tsp. lemon juice in a small bowl. Stir to coat. Set aside.
2. 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.
3. ADD 1 Tbsp. 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.
4. 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.
5. TRANSFER rice to a large bowl, fluff with a fork, and set aside to cool.
6. 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.
7. ADD the peas, tomato, cheese, apple, pistachios or almonds, and parsley to the bowl of rice.
8. 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.