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Rice And Chick Pea Salad Recipe
|Brown rice||1 Cup (16 tbs)|
|Red onion||1 Small, chopped|
|Tamari sauce/Soy sauce||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Carrots||6 Medium, sliced diagonally|
|Garlic||1 Clove (5 gm)|
|Broccoli florets||1 Cup (16 tbs)|
|Sweet red pepper||1 Medium, diced|
|Cooked chickpeas||2 Cup (32 tbs)|
|Sunflower oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Sweet red pepper rings||1 (For Garnish)|
Serving size: Complete recipe
Calories 2114 Calories from Fat 654
% Daily Value*
Total Fat 75 g115.5%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1974 mg82.3%
Total Carbohydrates 315 g105%
Dietary Fiber 53.6 g214.3%
Sugars 43.6 g
Protein 65 g130.2%
Vitamin A 1601.2% Vitamin C 659.1%
Calcium 85.4% Iron 170.4%
*Based on a 2000 Calorie diet
Boil for 1 to 2 minutes, then cover and reduce heat to as low as possible.
Cook for 45 minutes, without lifting the lid or stirring.
When the rice has cooked about 20 minutes, place the carrots and the garlic in another medium-size saucepan with a small amount of water.
Cook over low to medium heat until the carrots are crisp-tender, about 10 minutes.
Remove from heat, drain off the liquid, and remove the garlic.
Steam the broccoli and red pepper just until crisp-tender, about 3 to 4 minutes.
Place in the saucepan with the carrots, cover, and keep warm.
Steam the chick-peas for about 1 minute, then cover and turn off the heat.
Keep covered so the chickpeas are heated through.
In a small bowl, stir together the oil, vinegar, Dijon mustard, dry mustard, turmeric, and tarragon.
In a large mixing bowl, combine the rice, carrots, broccoli, red peppers, chick-peas, and dressing.
Toss until mixed.