Cranberry Glazed Quorn & Avocado Rice Stack with Feta and Walnuts

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Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: ~400 kcal per serving

Servings: 4

 

Recipe and Photo Courtesy of Recipes Realm 17.1.26

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I have now seen many recipes for this same dish online and the above image is my own photograph

but next time will drizzle cranberry sauce over the feta topping.

It certainly needs cranberry sauce and chopped walnuts around the base.

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This is an incredible fusion of taste and texture from herbs, to sweetness of the cranberries

and the umami taste of quorn and feta with the creaminess of the avocado.

We absolutely loved this and it looks amazing.

It does take a bit of time to assemble and perhaps kitchen tweezers

would be ideal to help keep the components where you want them to be!
 

 

 

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Ingredients

 

For the Protein Element: (there is the chicken version under Poultry)

• 1 pack of chicken style quorn pieces (alternatively use Tofu, Paneer or Grilled Halloumi)

• Salt and black pepper, to taste

• 2 tablespoon olive oil (15 ml)

• One cup cranberry sauce (120 g / 120 ml)

• 2 tablespoons balsamic vinegar (15 ml)

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For the Rice Stack:

• 2-3 cups cooked basmati or jasmine rice (185 g)

• 2 ripe avocados, diced (150 g)

• 4 tablespoons fresh parsley, chopped (8 g)

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Toppings:

• ½ cup crumbled feta cheese 

• One cup toasted walnuts, chopped 

• Extra parsley for garnish

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Optional Drizzle:

• Extra cranberry sauce or a squeeze of lemon
  
  
  
   

Method

 

1. Preheat oven to 375°F / 190°C.
    

2. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden.

3. In a small saucepan, combine cranberry sauce and balsamic vinegar. Heat gently for 3–5 minutes until smooth and slightly thickened.
    

4. Brush or drizzle over seared chicken. Transfer chicken to oven and bake for 10–12 minutes until cooked through (internal temperature 165°F / 74°C).
    

5. To assemble the rice stack, place a layer of cooked rice on each plate using a pastry cutter for the disk shape. Top with diced avocado and parsley, then slice chicken and layer on top. Sprinkle crumbled feta and toasted walnuts over the stack. Drizzle extra cranberry sauce or lemon if desired.
    

6. Serve with a french dressed salad.
   
    

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