Thursday, February 11, 2016

Friday Food: Rice Salad

Not exactly our most exciting recipe but it is one that is good for you and you can make in bulk.  Also it works great to combine with your favorite protein and vegetables to help create a great meal.

-2 tbsp olive oil
-1/2 sweet onion (about 3/4 cup)
-1 (16oz) can chickpeas, rinsed and drained
-1/2 tsp ground cumin
-1/4 tsp salt
-Freshly ground black pepper
-3 cups cooked brown rice
-1/2 cup chopped pitted dates
-1/4 cup chopped fresh mint
-1/4 cup chopped fresh parsley

-Heat oil in 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 mixtures, dates, mint, and parsley in a large bowl.  Toss well until thoroughly combined.  Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 servings
Calories: 380
Fat: 9g
Protein: 8g
CHO: 67g

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