Recipe: Mediterranean Red Rice Salad

Mediterranean Red Rice Salad

Choose a type of rice that is firm. We use red rice here, but black rice and wild rice blends are also a good choice. Brown rice that is slightly undercooked will work too. You can substitute other beans for the garbanzo beans if you wish.

As written, this recipe is free of wheat, gluten, soy, corn, egg, dairy, and nut.

2 cups cooked red, black or other type rice
1 Tbsp olive or flax oil
1/2 cup canned garbanzo beans, drained
3 Tbsp fresh lemon juice
3/4 cup peeled and chopped cucumber
1 medium clove garlic, finely minced
zest from 1 large lemon
1/4 tsp sea salt
2 Tbsp chopped fresh cilantro
pinch black pepper

Place the cooked rice, garbanzo beans, cucumber, chopped cilantro and lemon zest into a medium bowl. Mix together well. In a small bowl or cup, mix together the oil, lemon juice, garlic, salt and pepper. Pour over the rice mix and toss together until the rice and dressing is well blended.

Cover and chill about one hour before serving. If you must make this ahead of time, chill all ingredients separately and put the dressing on the rice about an hour before serving.

Makes 4 adult side dish servings.