Rice Salad with Fennel, Orange and Chickpeas

Rice Salad655x344 Rice Salad with Fennel, Orange and Chickpeas

Rice570x2991 Rice Salad with Fennel, Orange and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad.
adobe pdf icon Rice Salad with Fennel, Orange and Chickpeas

Rice Salad with Fennel, Orange and Chickpeas
From Forks Over Knives – The Cookbook
Serves 4

Ingredients: 

    • 1½ cups brown basmati rice
    • 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
    • 1 fennel bulb, trimmed and diced
    • 1 orange, zested, peeled, and segmented (zest and segments reserved)
    • ¼ cup plus 2 tablespoons white wine vinegar
    • ½ teaspoon crushed red pepper flakes
    • ¼ cup finely chopped parsley

Instructions: 

Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.

While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.
adobe pdf icon Rice Salad with Fennel, Orange and Chickpeas

Del Sroufe

Del Sroufe

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