Ingredients

The following ingredients have 9 Servings
  • 1 cup uncooked brown basmati rice ((See Note 1))
  • 2 cups water
  • 1 (14 ounce) can chickpeas (drained and rinsed)
  • 1 cup chopped English cucumber (unpeeled (See Note 2))
  • 2 green onions (thinly sliced)
  • 1/3 cup dried cherries ((See Note 3))
  • 1/4 cup slivered almonds (toasted in a dry skillet)
  • 1/4 cup minced flat-leaf parsley
  • 5 mint leaves (thinly sliced)
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons agave nectar
  • 1 garlic clove (grated on a zester/microplane)
  • 1 1/4 inch piece ginger (peeled & grated on a zester/microplane)
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt (or to taste)
  • 3 tablespoons extra virgin olive oil

Instruction

  • Place the rice in a fine mesh sieve. Rinse and drain well.
  • Place the rice and water in a medium saucepan. Cook according to package directions. Fluff with a fork. Cool to room temperature.
  • Add the chickpeas, cucumber, green onions, dried cherries, almonds, parsley and mint into the rice. Stir to combine.
  • Pour the dressing into the rice mixture. Stir to combine.
  • Serve immediately or cover and refrigerate until ready to serve.