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Middle eastern rice salad
Middle eastern rice salad

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

: 15

Hours
Cooking Time

: 5

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.15 g
Sat Fat 0.446 g
Salt 112.0 mg
Sugars 5.53 g
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Ingredients
  1. 2 tablespoons Olive Oil
  2. 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  3. 1 (16-ounce) can chickpeas, rinsed and drained
  4. 1/2 teaspoon Ground Cumin
  5. 1/4 teaspoon Salt
  6. Freshly Ground Black Pepper 0.5 tsp
  7. 3 cups Cooked Brown Rice
  8. 1/2 cup Chopped Pitted Dates
  9. 1/4 cup Chopped Fresh Mint
  10. 1/4 cup Chopped Fresh Parsley
Steps
  1. 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.
  2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.