Chickpea And Basmati Rice Salad With Toasted Sesame Seed Vinaigrette Food

CHICKPEAS AND RICE

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

BASMATI AND WILD RICE SALAD

Steps:

• To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
• Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
• Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
• Let sit for 1 hour.
• Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
• Discard the ginger.
• To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
• Add the oil and season with salt and pepper.
• To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
• Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
• Adjust the seasoning.
• Serve at room temperature.

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD

Steps:

• Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
• Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
• Serve warm or cold.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
• Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.