A nice summer rice salad...

[Tussiemussies]

Ingredients

2 Tbls. Unsalted butter
1 Tbls. Olive oil
1-15 oz. can of chick-peas rinsed and drained
Or 2 cups of freshly cooked
1 1/2 Tbls. chopped drained sundries tomatoes packed in oil (
I use more)
1/3 cup of fresh minced parsley -- my note please use fresh or it just isn't as good
2 1/2 to 3 cups cold, cooked brown or white rice
1 tsp. minced fresh basil or 1/4 tsp. dried
1/4 tsp. dried oregano
Salt to taste
Fresh ground pepper to taste
1/4 grated Parmesan cheese -- my note I use a little bit more to taste

Directions

1) Heat 1 Tbls of the butter with the olive oil in a large skillet over medium heat. Add chickpeas, sun-dried tomatoes and parsley and cook 3 minutes.

2) Add the rice, basil, oregano, salt, pepper and toss well. Sprinkle on 2 Tbls. Of water. Cook tossing frequently, until the rice is hot -- about 10 minutes.

3) Cut the remaining 1 Tbls. Butter into bits and mix it in with the rice. Sprinkle on the parmesan cheese toss well and serve.


Taken From:

Quick Vegetarian Feasts

By:

Jeanne Lemlin

[KayLR]

That sounds really good, and I have just copied, pasted and printed---going to try over the wkend. Thanks!

[Blackdog Lin]

Tussie: thank you for the recipe! We are heavy rice-eaters, but I've never found a rice salad recipe that sounded like something we would eat.....till this one. :)

I would love to make this this weekend. What are your opinions on .....
- I have dried parsley on hand, would have to spend the money to buy fresh (and frankly, it may not be available in my small-town grocery store tomorrow anyway). Is it REALLY worth it for my first try?
- we don't buy sun-dried tomatoes, but have a kitchen-island-full of fresh garden tomatoes. How would you substitute? Diced fresh okay?, or maybe roast them?
- have Kraft parmesan on hand. Does it need to be the expensive actual shredded parmesan?

Thanks! Was planning on a chicken stroganoff thing w/rice tomorrow anyway - so now planning on making a double batch of rice to have on hand to try your salad.

[Tussiemussies]

Hi Blackdog, glad you can try this out. It is one of our favorite recipes and the cookbook is literally falling apart. We have also eaten this as a pita sandwich, slice a few cukes and shred a bit of carrot with a little mayo and it's a great pita. Garlic mayo would be even better.

If at all possible I would use the fresh parsley and sun dried tomatoes. It really makes the salad. You don't need to use a fancy Parmesan cheese Kraft is good, as I recall I used a lot more cheese than they recommended. You are using dried basil and oregano. So hopefully you can find some fresh parsley at the store!

I just love this salad-- oh yeah you can use regular tomatoes but it won't be the same result as the recipe...:). Hope you enjoy it!

[Mrs-M]

OMG! I somehow missed this thread, but so happy to have found it! Thanks, Tussie! I love chick-peas!

[Gardenarian]

Sounds delicious! I will try it out.

[Blackdog Lin]

Tussie: just got through with supper, and your "salad" was very good, and we both decided it's a keeper. I did have to substitute, the store had no fresh parsley OR sun-dried tomatoes in oil, so I roasted some of our homegrown Juliet tomatoes (along with the 30 okra pods I picked yesterday - the garden is winding down), and put both into the recipe along with my dried parsley. The roasted okra was a great addition.

Very very good - I thank you again for the idea. (though we decided we can't really call it a salad, as we are eating it cooked and warm. I'll chill the leftovers and see if it's a salad tomorrow.) :)