Dinner: Brown Rice Salad with Cranberries, Walnuts, Mint, and Feta

This recipe includes fertility superfoods such as:

Cranberries, Brown Rice, Nuts, Walnuts

Health and fertility benefits of Brown Rice Salad with Cranberries, Walnuts, Mint, and Feta

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

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
3 ounces crumbled feta cheese

Instructions

In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about three minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Preheat the oven to 350 º. Spread the walnuts on a small baking sheet and bake for 10 minutes. Transfer to a plate and allow to cool for 15 minutes. Roughly chop.
Combine rice with remaining tablespoon of olive oil, red wine vinegar, walnuts, cranberries, mint, and feta.

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