Minted Red Rice & Chick Pea Salad
I love this recipe. I have made it numerous times, which is rare for me. I often don’t go back to a recipe after testing it and having it appear in my work. But this one is a regular. It has appeared in both For Food’s Sake and The Convenient Vegetarian. It is a winner. You can use it as a vegetarian main, add the half chicken, cow, pig and use it as a side dish. Whichever way you choose, you are sure to have a new recipe in your reportoire. No red rice? Use brown. Add whatever other vegies your family likes and there will be a clean plate at the end of the night.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams red rice
- 1L water
- 1 Tablespoon peppercorns
- Handfuls Fresh Mint leaves
- Handfuls Italian parsley
- 3 Garlic Cloves
- 2 spring onions/shallots
- 40 Grams Tamari
- 40 Grams lemon juice, fresh
- 20 Grams rice wine vinegar
- 2 Teaspoons raw sugar
- Pinches sea salt
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 red capsicum, diced
- 2 stalks celery, sliced
- 200 Grams Lebanese cucumber, diced
- 400 Grams tin chickpeas, drained
- 100 Grams pistachios
- 50 Grams pine nuts
- 50 Grams pumpkin seeds
- 50 Grams craisins (dried cranberries)
Place rice into simmering basket and insert into Thermomix bowl.
Pour water over the rice and cook 30 min/100°C/speed 3.
Remove rice, cool. Drain water from bowl.
Place peppercorns into Thermomix bowl and mill 5 sec/speed 9.
Add mint, parsley, garlic, spring onions/shallots, tamari, lemon juice, sugar, salt and EVOO and blend 10 sec/speed 8.
Place remaining ingredients into a large salad bowl and toss dressing through. Add rice and toss again just to coat with dressing.
Serve garnished with additional mint leaves.
This is just one of our Insider recipes. Join us today and start cooking!