Wednesday, November 26, 2014
Black Rice and Chickpea Salad
I'm heading up to Auckland to try to find somewhere for me and the boyfriend to live next year so this will just be a short post today.
I popped into an Asian food store the other week as I wanted to grab some sushi rice and seasoning. As I was wandering round (which I love doing in foreign food stores) I spied some black rice. I remembered reading somewhere that black rice has a great nutrition profile, so I thought that I would grab some to make myself some lunches for the week. This salad was my first go using black rice and I absolutely loved it. It has a lovely nutty flavour, with a slightly chewier texture than white rice. Black rice is also full of amino acids and antioxidants from the black colour.
When it cooks up it turns more of a purplish colour, and as you can see in the photo, it does turn other things a bit purple too. This salad is bulked out with chickpeas, avocado, red capsicum, celery and baby spinach, making for a perfect take-to-work lunch.
1 cup black rice (sometimes also called forbidden rice)
2 cups water
1 red capsicum
2 stalks celery
2-3 spring onions
400g tin chickpeas, rinsed and drained
4 Tbsp apple cider vinegar (or you can use any dressing that you like)
Few large handfuls of baby spinach to serve
In a pot place the rice and water. Bring to a boil and then reduce to a simmer. Cook the rice for around 20 minutes or until almost all of the water has been absorbed. Remove from the heat, cover and let sit for 5-10 minutes.
In the mean time dice the red capsicum and avocado. Slice the celery and spring onions thinly.
Once rice is ready add the apple cider vinegar or dressing, vegetables and chickpeas and mix well.
Serve on top of baby spinach.