Here goes Middle Eastern Rice Salad Recipe for all friends,
2 Tablespoons Olive Oil
1/2 Vidalia or other Sweet Onion, Thinly Sliced (about 3/4 cup)
1 (16-ounce) Can Chickpeas, Rinsed and Drained
1/2 Teaspoon Ground Cumin
1/4 Teaspoon 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 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.
Ingredients:
2 Tablespoons Olive Oil
1/2 Vidalia or other Sweet Onion, Thinly Sliced (about 3/4 cup)
1 (16-ounce) Can Chickpeas, Rinsed and Drained
1/2 Teaspoon Ground Cumin
1/4 Teaspoon 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
How to Make:
~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.
Calories per serving: 380
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5.5g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 67g
Fiber per serving: 8g
Cholesterol per serving: 0mg
Sodium per serving: 360mg
Resistant starch per serving: 4.1g
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