The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad.
From Forks Over Knives – The Cookbook
Find this recipe and more in the Forks Over Knives Recipe App.
By Del Sroufe ,
Ingredients
- 1½ cups brown basmati rice
- 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 1 fennel bulb, trimmed and diced
- 1 orange, zested, peeled, and segmented (zest and segments reserved)
- ¼ cup plus 2 tablespoons white wine vinegar
- ½ teaspoon crushed red pepper flakes
- ¼ cup finely chopped parsley
Instructions
- Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
- While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.
Nutritional Information:
Per serving (¼ of recipe), 316 calories, 63.6 g carbohydrates, 11.6 g protein, 3.9 g total fat, 0.2 g saturated fat, 43 mg sodium, 11.3 g fiber, 9.4 g sugar
Note: Nutritional information is provided as an estimate only.
Actually blown away by how tasty this is! The flavours go together beautifully, and nothing is overpowering. So simple and absolutely delicious, followed recipe exactly and have 3 portions left in the fridge for this week’s lunches. Thanks!!