Name: Rice Salad with Fennel, Orange, and Chickpeas
Prep time: 15 min
Total time: 45 min
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

Prep-time: 15 minutes / Ready In: 45 minutes
Serves 4
print/save recipe

Please enter your email to continue.

Email

Cancel

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad.

From Forks Over Knives – The Cookbook

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.

Find this recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe, Jan 14, 2013

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

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author