Brown Rice and Chickpea Salad with Orange and Red Onion

Ingredients (serves 4-6):
To Cook in the Rice Cooker:

1 cup (rice measuring cup) short or medium grain brown rice
Water to fill to water level 1 for “BROWN RICE"
1/4 tsp. salt

To Prepare Separately:

1/2 small red onion, thinly sliced
1 (7 oz.) canned chickpeas, drained and rinsed
8 to 10 oil cured black olives, pitted and chopped
2 Tbsp. extra virgin olive oil
2 large oranges, sectioned, cut into bite-size pieces
2 to 3 Tbsp. squeezed orange juice from sectioned oranges listed above
1 tsp. lime juice
1/4 cup parsley, chopped
1/4 tsp. ground cumin
1/8 tsp. ground cayenne pepper
1/8 tsp. ground cinnamon

For Garnish:

Several leaves of tender lettuce such as Bibb or Butter lettuce

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “BROWN RICE” and salt to the inner cooking pan. Then, stir well with rice using the rice spatula. Cook the rice using the “BROWN” setting.

3

While rice cooks, combine remaining ingredients in a large bowl. This may be done several hours in advance.

4

When rice completes cooking, gently fluff the rice with rice spatula, and spread out onto a large plate. This may be made ahead and refrigerated as much as a day ahead.

5

When rice cools, add orange and onion mixture and toss gently. Be careful not to over stir the rice, it may become gluey.

6

Garnish with lettuce leaves and serve immediately.