Middle Eastern Rice Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin and dates. The flavors really jazz up this healthy side dish. Ingredients:
2 tablespoons olive oil |
1/2 vidalia or other sweet onion, thinly sliced (about 3/4 cup) |
1 (16-ounce) can chickpeas, rinsed and drained |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
freshly ground black pepper |
3 cups cooked brown rice |
1/2 cup chopped pitted dates |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.
2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.
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