Curried Chick Pea and Rice Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup mixed brown and wild rice 1 tsp olive oil 1 clove garlic, minced
1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric
1/2 tsp hot chili powder 2/3 cup fresh tomato juice 2 tbsps red wine vinegar
1 tbsp tomato ketchup salt and freshly ground black pepper 1 cup broccoli flowerets
3 tbsps finely chopped fresh parsley 1 tbsp chopped fresh thyme 2 bunches green onions, chopped
2 x 14-ounce can chick peas, rinsed and drained 3/4 cup golden raisins



1 Cook the rice in a large pan of lightly salted, boiling water for about 20 minutes, or according to the package instructions, until the rices is cooked and just tender. Drain thoroughly and keep hot.
2 Meanwhile, make the dressing. Heat the oil in a saucepan, add the garlic and spices, and cook gently for 2 minutes, stirring.
3 Add the tomato juice, vinegar, tomato ketchup, and seasoning, and mix well. Heat gently, stirring occasionally, until the mixture comes to a boil. Reduce the heat and keep the dressing warm.
4 Cook the broccoli in a pan of lightly salted, boiling water for about 5 minutes, until just tender. Drain thoroughly.
5 Place the cooked rice in a boil, add the spicy tomato dressing, and stir to mix. Add the cooked broccoli and the remaining ingredients and toss together to mix. Serve the rice salad warm or cold.

Back