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Middle Eastern Rice Salad

2 tablespoons olive oil #189; Vidalia or other sweet onion, thinly sliced (about 3/4 cup) 1 can (16 ounces) chickpeas, rinsed and drained #189; teaspoon ground cumin #188; teaspoon salt Freshly ground black pepper 3 cups cooked brown rice #189; cup chopped dates #188;cup chopped fresh mint #188; cup chopped fresh parsleyHeat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.Serves four.@Recipe nutrition:Nutrition values per serving: 380 calories (21.3 percent from fat), 9 g fat (1 g saturated fat), 67 g carbohydrate, 8 g fiber, 8 g protein, 0 cholesterol, 360 mg sodium, 4.1 g resistant starch."The Carb Lovers Diet: Eat What You Love, Get Slim for Life" by Ellen Kunes and Frances Largeman-Roth (2010 Oxmoor House)