Rice Salad with Apple and Red Pepper

Name: Rice Salad with Apple and Red Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: ¾ cup (150 g) parboiled rice; 1 ½ cups (375 ml) water; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 red pepper, seeded and diced; 1 apple, unpeeled, seeded and diced; 1 small shallot, finely chopped; ¼ cup (10 g) flat leaf parsley, finely chopped; ¼ cup (60 ml) apple juice concentrate or apple juice; ¼ cup (60 ml) olive oil; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (15 ml) whole-grain mustard

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Preparation 20 min
Cooking 20 min
Makes 4 to 6 servings

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- ¾ cup (150 g) parboiled rice
- 1 ½ cups (375 ml) water
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 red pepper, seeded and diced
- 1 apple, unpeeled, seeded and diced
- 1 small shallot, finely chopped
- ¼ cup (10 g) flat leaf parsley, finely chopped
- ¼ cup (60 ml) apple juice concentrate or apple juice
- ¼ cup (60 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) whole-grain mustard

Preparation

- In a small pot, bring the rice and water to a boil. Cover and simmer over low heat for 20 minutes or until the water is completely absorbed. Drain and rinse under cold water until the rice has cooled. Drain well and transfer to a large bowl.
- Add the remaining ingredients to the bowl of rice. Season with salt and pepper and mix well to combine.
- Serve with pork tenderloins in apple juice.

Personal Note

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This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Rice Salad with Apple and Red Pepper

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker