Wild Rice Salad with Chickpeas and Asparagus
Anna @ Fragrant Vanilla Cake
- 3 cups cooked wild rice
- 1 1/2 cups cooked chickpeas (you may use canned)
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 cups asparagus, cut into 2 inch pieces
- 1/2 cup raw walnuts
- 2 Tbsp cider vinegar
- 2 Tbsp olive oil
- 1 tsp dried thyme
- 1/4 tsp sea salt or to taste
- 2 cloves garlic, minced
- In a large bowl, combine all ingredients, and toss together until well combined. Serve at room temperature.
- *To cook wild rice, rinse it well, then place in a pot of water covering by a few inches and bring to a boil. Lower to a simmer and cook until the rice begins to flower or split apart and is tender about 1 hour and 15 minutes to an hour and a half (depending on which type you have). Cook the chickpeas in a similar fashion, they take about an hour and a half.
Please see source website for additional pictures and detailed instructions – Fragrant Vanilla Cake
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Dominican Rice & Beans
Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99
During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
Dominican Rice & Beans
Elena @ The Posh Latin Cook
For the beans – (skip if using canned beans)
- 1 cup Drided Red Kidney Beans
- 5 cups water
- 1 tbsp Sea Salt
For the Moro
- 1 Small Spanish Onion – (diced small)
- 1 Small Cubanelle Pepper (diced small)
- 2 Garlic Fingers (minced)
- 2 tbsp FRESH Chopped Cilanto LEAVES – not the stem
- 2 tbsp FRESH Culantro leaves – Find this in my online store
- 2 tbsp + 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
- 2 tsp Dried Thyme
- Pinch of Saffron
- 2 tbsp Sofrito
- 1/4 cup FRESH Sazón
- 1/4 cup Red Cooking Wine
- 1/3 cup PITTED Alcaparrados (spanish olives with capers and roasted peppers. You can find this at your local marker, look in the Spanish isle)
- 8oz can Spanish Tomato Sauce
- 2 Bay Leaves
- 4 Cups Long Grain Rice – I use organic brown rice, healthier. You can use either traditional white or OBR
- 1 Quart (4 cups) organic (or regular) Chicken Broth –Vegetarian variation substitute chicken for
- In a the med pot add soaked beans, 1 tbsp salt and 5 cups water to a boil. Reduce to medium heat and cook for 1 hour. You should have 2.5 cups beans with broth at the end of cooking process.
- In the large pot warm 2 tbsp EVOO, then add onion, pepper, garlic, cilantro and recao. Saute for 3 min or until veggies become translucent.
- Mix in spices (salt, pepper, saffron, thyme)
- Mix in Sofrito & Sazon
- Mix in cooking wine
- Add the olives
- Stir in tomato sauce and add Bay leaf
- Cover and let cook for 10 min
- Rinse rice ONCE and add to mix. QUICKLY add the chicken broth and remaining olive oil to the mix. Stir well to bring all the ingredients together.
- Proof your rice. Set your burner to med/high and bring to a quick rapid boil. Cover pot with lid THEN lower to low/med heat. (closer to low than medium) Cook for 30 minutes or until all liquid is absorbed
- After 30 min check to see if all liquids are absorbed. If they are carefully fold the rice from the bottom over to the top. Do this a few times. Then cover and cook for a remaining 30 min (give or take 10 min) or until rice is soft and tender.
- After the remaining 30 min turn off burner. Fold your rice once again, cover and let stand a few minutes.
Please see actual website for pictures and detailed instructions – The Posh Latin Cook
Please share your favorite recipes and enjoy the A-Z Challenge.