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.
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- 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.
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