Thursday, September 15, 2016

Middle Eastern Rice Salad

Ingredients for 4 servings

¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ teaspoon salt
½ cup chopped pitted dates
½ teaspoon ground cumin
½ Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
1 (16-ounce) can chickpeas, rinsed and drained
2 tablespoons olive oil
3 cups cooked brown rice
Freshly ground black pepper
Directions

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.

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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