Middle Eastern Rice Salad

Middle Eastern Rice Salad
Photo by Jim Bathie


  • ½ Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • ½ teaspoon ground cumin
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cups cooked brown rice
  • ½ cup chopped pitted dates
  • ¼ cup chopped fresh mint
  • + 3 more ingredients
    • ¼ teaspoon salt
    • ¼ cup chopped fresh parsley
    • 1 (16-ounce) can chickpeas, rinsed and drained

1. Heat 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. 2. Combine rice, onion-chickpea mixture, ...

View full recipe at My Recipes


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