Wild Rice & Chickpea Salad
adapted from The Pastry Queen by Rebecca Rather
1.5 cups wild rice
1 Tbsp. sea salt
2.5 Tbsp. lemon juice
2 Tbsp. red wine vinegar
1 Tbsp. dijon mustard
1 tsp. curry powder
1 Tbsp. honey
1 Tbsp. ground cumin
pinch of cayenne pepper
1/4 cup extra virgin olive oil
1 (15 oz.) can chickpeas, drained and rinsed
3 small green onions, diced
1/4 cup raisins, golden raisins, dried cranberries, dried apricots, etc. (whatever you have on hand)
salt and freshly ground black pepper
1. Prepare wild rice according to package directions, or in a rice cooker.
2. In a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin, and cayenne. Add olive oil and whisk until combined. Toss in the chickpeas, green onions, dried fruit, and wild rice. Season the salad with salt and pepper. Serve at room temperature.
My plan is to have a post for each day--at least one recipe per post. I may have to double up posts until I catch up, seeing as how I am just getting started on posts on day #5...