Ingredients
Warm rice and chickpea salad
- 1 cup (200g) doongara rice
- 1 3/4 cup (430ml) water
- 300 gram can chickpeas, rinsed, drained
- 1/4 cup (40g) sultanas
- 1/4 cup (35g) dried apricots, chopped finely
- 2 green onions, sliced thinly
- 2 tablespoon toasted pine nuts
- 1 teaspoon finely grated orange rind
- 1/3 cup (80ml) orange juice
- 1 tablespoon balsamic vinegar
- 1 clove garlic, crushed
- 1 centimetre piece fresh ginger (5g), grated
Method
Warm rice and chickpea salad
- 1Combine rice and the water in medium heavy-based saucepan; bring to a boil. Reduce heat; simmer, covered, about 8 minutes or until rice is tender. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork.
- 2Meanwhile, make balsamic orange dressing. Place ingredients in screw-top jar; shake well.
- 3Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.