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Wild Rice and Chickpea Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Chef Joe Barkson of Worldwide Recipes



List of Ingredients




1 1/2 cup (375 ml) wild rice
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) honey
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
Cayenne pepper to taste
2 scallions (spring onions), green and white parts, finely chopped
Salt and freshly ground pepper to taste
1 15-oz (425 g) can chickpeas (garbanzos), rinsed and drained
1/4 cup (60 ml) golden raisins (sultanas)


Recipe



Cook the wild rice in boiling salted water until tender, about 45 minutes. Drain, rinse with cold water, and drain again. Whisk together the olive oil, lemon juice, mustard, honey, cumin, curry powder, cayenne, salt, and pepper. Combine the wild rice, dressing, and the remaining ingredients in a large bowl and toss gently to
combine. Serve at room temperature. Serves 4 to 6.