Tag Archives: Dried Thyme

Wild Rice Salad with Chickpeas and Asparagus

Photo by Fragrant Vanilla Cake


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


  1. In a large bowl, combine all ingredients, and toss together until well combined.  Serve at room temperature.
  2. *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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D – Dominican Rice & Beans

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.