Thursday, November 17, 2011

Crunchy Brown Rice and Garbanzo Salad

Winter months call for hearty salads. I love rice salads that contain legumes, something crunchy like nuts and seeds, and fresh, flavorful herbs. Flavor, crunch, and color work together in this salad to make a delicious dish for the holiday season.

1/2 cup celery, chopped
1/2 onion, chopped
3 cups cooked brown rice
15 oz. can garbanzos, with broth
1/4 cup chopped parsley, fresh 
1/4 cup sunflower seeds
1 1/2 tsp. all-purpose seasoning
1/4 tsp. sweet basil
1/4 tsp. oregano

Simmer celery and onion in garbanzo broth, until tender. Combine with remaining ingredients and mix together well. Press into prepared, two quart casserole dish and bake at 350 degrees F for 35 - 45 minutes, uncovered.

Serves: 5


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