Ingredients
-
1 cup
uncooked wild-and-white blend
rice
, see tip below
-
1
lemon
-
1/4 cup
tahini
-
1
large
garlic clove
, minced
-
1 1/2 tsp
dark
sesame oil
, or olive oil
-
1/2 tsp
salt
-
pinch of
cayenne pepper
-
2 tbsp
water
-
541-mL can
drained
chickpeas
, or 2 cups cooked chickpeas
-
2
medium
carrots
, grated
-
2
green onions
, sliced
-
1/2 cup
lightly packed fresh sprigs
parsley
, stems removed
Instructions
- Cook rice according to package directions just until tender, as rice continues to soften in salad. Drain. Finely grate peel from half a lemon and squeeze out 2 tablespoons (30 mL) juice. Stir tahini with peel, garlic, sesame oil, salt and cayenne. Then stir in lemon juice and water to make a thick but pourable dressing. Recipe can be made to this point, then ingredients covered separately and refrigerated for up to 1 day.
- The day salad is to be served, stir rice with chickpeas and tahini dressing. Stir in carrots and green onions. Finely chop parsley and add. Salad is good served at room temperature or chilled.
Nutrition (per serving)
- Calories
- 217,
- Protein
- 7.4 g,
- Carbohydrates
- 35.3 g,
- Fat
- 5.9 g,
- Fibre
- 2.9 g,
- Sodium
- 357 mg.
Blending Mideast flavors of chickpeas, lemon and sesame with lusty wild and white rice makes a salad perfect for vegetarians in the crowd, but appeals to all.
Shopping tip
Supermarkets sell packages of white-and-wild rice mixtures at a fraction of the cost of wild rice. Wehani and brown rice are also good choices. Cook each according to package directions.
