Middle Eastern Rice Salad

Name: Middle Eastern Rice Salad
Ingredients: 2 tablespoons olive oil; 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup); 1 (16-ounce) can chickpeas, rinsed and drained; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; Freshly ground black pepper; 3 cups cooked brown rice; 1/2 cup chopped pitted dates; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley

10 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
1 (16-ounce) can chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
3 cups cooked brown rice
1/2 cup chopped pitted dates
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Directions

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.
3

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