Jewelled Rice Salad2012-11-28
- Serves: 6
- Prep Time: 15m
- Cook Time: 0m
- Ready In: 15m
Delicious and appealing to the eye, this flavourful salad is not only nutritious but will be requested often on those occasions when you want to ‘bring something’. The rice and chick pea combination appeals to many and is a staple for university students. This recipe was given to me by an extended family member, Penny – who was a source of many other wonderful dishes too. I’m still very grateful for this gem – and to her. I have two salad favourites – this one and Bok Choy Salad – check it out too!
- 1 Can Chick Peas, drained
- 1 1/2 Cups White or Brown Rice, cooked and cooled
- 1 Clove Garlic, minced
- 1/2 Cup Fresh Lemon Juice
- 1/3 Cup Extra Virgin Olive Oil
- 1 Teaspoon Salt
- 6 Green Onions, chopped
- 1 Tablespoon Honey
- 1/2 Cup Parsley, minced
- 2 Cups Red or Green Seedless Grapes
- 1/2 Cup Pine Nuts (or Pecans)
Place rice and chick peas in large bowl.
Make dressing: In a jar or similar container with a tight fitting lid, add the garlic, lemon juice, olive oil, salt, green onions and honey. Shake well. Add to rice and chick peas.
Just before serving add the parsley, grapes and pine nuts. Mix well.
Optionally add pomegranate seeds, and dried fruits like cherries, cranberries, apricots and sultanas.