Rice And Chick Pea Salad
|Brown rice||1 Cup (16 tbs)|
|Red onion||1 Small, chopped|
|Tamari sauce/Soy sauce||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Carrots||6 Medium, sliced diagonally|
|Garlic||1 Clove (5 gm)|
|Broccoli florets||1 Cup (16 tbs)|
|Sweet red pepper||1 Medium, diced|
|Cooked chickpeas||2 Cup (32 tbs)|
|Sunflower oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Sweet red pepper rings||1 (For Garnish)|
Place the rice, onions, tamari, paprika, and water in a medium-size saucepan and bring to a boil over medium heat.
Boil for 1 to 2 minutes, then cover and reduce heat to as low as possible.
Cook for 45 minutes, without lifting the lid or stirring.
When the rice has cooked about 20 minutes, place the carrots and the garlic in another medium-size saucepan with a small amount of water.
Cook over low to medium heat until the carrots are crisp-tender, about 10 minutes.
Remove from heat, drain off the liquid, and remove the garlic.
Steam the broccoli and red pepper just until crisp-tender, about 3 to 4 minutes.
Place in the saucepan with the carrots, cover, and keep warm.
Steam the chick-peas for about 1 minute, then cover and turn off the heat.
Keep covered so the chickpeas are heated through.
In a small bowl, stir together the oil, vinegar, Dijon mustard, dry mustard, turmeric, and tarragon.
In a large mixing bowl, combine the rice, carrots, broccoli, red peppers, chick-peas, and dressing.
Toss until mixed.