|
|
| Ingredients: |
1 tbls soya sauce
1 tbls molasses
1/3 cup wild rice
1 ½ cups water
½ cup long grain rice
1 cup water
15 oz can chick peas
Slice red onion, finely chopped
1 small red pepper (sweet), chopped
1/3 cup dried apricots, chopped
½ cup raisins
2 tbls mint or cilantro or combination of both
½ cup sliced almonds, toasted |
Dressing
1 teas curry powder
1 teas coriander
1 teas tumeric
1 teas nutmeg
¼ teas cayenne
¼ cup rice vinegar
2 tbls honey
1 tbls lemon juice
5 tbls olive oil |
| Cooking
Instructions: |
Combine soya sauce, molasses and wild rice in a saucepan with 1 ½ cups water. Bring to a boil and simmer 30-50 minutes or until done.(It should be soft, firm and chewy with some grains popped and some whole) Drain and cool.
Combine long grain rice and water in another saucepan. Bring to a boil and simmer 20 minutes or until done.(Check your rice recipe for rice to water ratio)
Make dressing by dry frying the spices in a skillet for 2-4 minutes (don’t burn them) Cool on a plate. Wisk the vinegar, honey, lemon juice in a bowl, then wisk in the oil and add the spices.
Combine all ingredients in a bowl and stir in dressing.
|
| Additional
Comments: |
| If you make this a day ahead the rice may suck up all the dressing. I always check to see if it is dry before serving and just add a bit more olive oil to moisten. It’s always a hit anywhere I take it |
|
|
Index
