RICE & CHICKPEA SALAD
COOKBOOK: Women’s Weekly Diabetes Cookbook
You would think that food associated with a healthy diet is going to be missing that extra flavour.. Well you’re so wrong!
It’s healthy cooking, healthy eating and this salad was just perfect for those who want to maintain a healthy lifestyle.
I will admit, I'm not a fan of dried apricots but it was very nice in this rice salad.
Hope you enjoy
1 cup of rice, long grain
1 tablespoon butter
300g can chickpeas, rinsed and drained
1/2 cup sultanas
1/2 cup apricots (dried), chopped finely
2 shallots, sliced thinly
2 tablespoons of pine nuts, roasted
BALSAMIC ORANGE DRESSING
1 teaspoon orange rind, finely grated
Juice of orange
1 tablespoon of olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, finely chopped
10g ginger, chopped finely
Combine rice and water in a pot. Add water to cover the rice. Bring to boil and simmer for 8-10mins (read instructions on the package for time). If rice is getting a little dry in the last 4mins, add another 1/4 cup or water and keep stirring.
After taking off heat, fluff up the rice with a fork. If the rice contains liquid, drain it. Be sure to check that rice is cooked through. It should not be hard when you chew it.
Add one tablespoon of butter and fluff with a fork until combined.
Place pine nuts in a pan and roast until golden in colour. Add chick peas and fry for approx 1-2mins. Add shallots and apricots.
Add this mixture to the rice along with the sultanas. Add the dressing and combine well.
Fry the garlic and ginger in the olive oil until golden.
Add this mixture to the orange juice, add balsamic vinegar and mix.