LuAnn's Curried Rice and Garbanzo Salad
A hearty salad, with a pleasing mixture of savory and sweet.
YIELD: 12 (1/2 cup) servings
HERB-SEASONED RICE MIXTURE:
1 cup brown and wild rice mixed
2 cups water
1 Tablespoon dried parsley flakes
1 Tablespoon dried minced onion
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon olive oil (optional)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (15-ounce) garbanzo beans, drained; reserve 1/4 cup liquid
2 ribs celery, chopped
2 whole green onion, finely sliced
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup chopped nuts (walnuts, pecans, cashews, almonds)
1/4 cup liquid drained from beans
1/4 cup seasoned rice vinegar
1 teaspoon curry powder
In a medium saucepan, combine all the Herb-seasoned rice ingredients, cover and bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 40 to 45 minutes, or until all the liquid is absorbed.
Remove the lid and fluff the kernels with a fork.
In a mixing bowl, combine the chilled rice and salad additions.
In a small bowl, whisk together the salad dressing ingredients, drizzle over the salad, then lightly toss in with a fork.
Serve immediately, or cover and chill until needed.
Per Serving: 157 Calories; 5g Fat (26% calories from fat); 5g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 382mg Sodium.
Posted by LuAnn.
Source: Original recipe by LuAnn B., author of Amazing Meals I and II, as demonstrated in my cooking/nutrition class, "You did WHAT with beans?!"