This recipe is adapted from Staying Alive! Cookbook for Cancer Free Living. Serve this salad on a bed of spinach. This is a great recipe which provides complex carbohydrates, protein and healthy fats. It makes a perfect lunch or dinner as the weather is getting warmer. It serves 2.
Ingredients: · ½ cup brown long grain rice, rinsed · 2 Tbs. wild rice, rinsed · 1 ¼ cups of purified water · 1 large or 1 cup cherry tomatoes, chopped · ½ cucumber, chopped · ½ cup parsley, chopped · ½ can chick peas or 2/3 cup precooked, rinsed · ¼ cup fresh herbs (basil, oregano, etc.) Dressing: · 1 clove garlic, chopped · 2 Tbs. olive oil · 2 Tbs. fresh lemon juice · ½ tsp. sea salt Method: 1. Rinse the rice and add to a pot. Add the water and bring to a boil. Cover and reduce the heat to low. Cook for 45 minutes. Do not uncover or stir. After 45 minutes take the rice off the burner, fluff with a fork and let cool. 2. Add the chopped vegetables, herbs and chickpeas to the cooled rice. Stir gently to mix. 3. In a separate bowl or jar, mix the dressing ingredients well. Pour over the salad and stir through. 4. Serve on a bed of spinach and enjoy. Go here to print this recipe: recipe_mediterranean_wild_rice_salad_with_chickpeas.docx |