Minted Red Rice & Chick Pea Salad

Serves 6-8 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

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.

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  • 150 Grams red rice
  • 1L water
  • 1 Tablespoon peppercorns
  • Handfuls fresh mint leaves
  • Handfuls Italian parsley
  • 3 cloves garlic
  • 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.

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