Rice Salad with Nuts, Chickpeas, and Sour Cherries
 
 
This clean-out-your-pantry rice salad with nuts, chickpeas, and sour cherries makes for a festive and flavorful side dish or vegetarian main meal.
Yield: 8-10 servings
Ingredients
  • 1 cup wild rice
  • 1¼ cups basmati rice
  • 5½ tbsp olive oil
  • ⅔ cup quinoa
  • 6½ tbsp sliced almonds
  • 7 tbsp pine nuts
  • ¼ cup vegetable oil
  • 2 medium onions, thinly sliced
  • 1 cup parsley, coarsely chopped
  • ⅓ cup tarragon leaves, coarsely chopped
  • ⅔ cup dried sour cherries
  • 2 cups or 1 (14 oz) can cooked chickpeas
  • ¼ cup lemon juice, plus the grated zest of one lemon
  • salt and black pepper, to taste
Instructions
  1. Place the wild rice in a saucepan, cover with water, and bring to a boil. Lower to a simmer and cook for 35 minutes, until the rice is cooked but not mushy. Drain, rinse with cold water and set aside to dry.
  2. Meanwhile, mix the basmati rice with 1 tbsp of olive oil and ½ tsp salt. Place in a saucepan with 1⅓ cups water. Bring to a boil and then lower to the lowest heat possible. Cover and cook for 15 minutes. Remove from the heat and place a tea towel over the pan. Replace the lid and let sit for 10 minutes. Uncover and allow to cool completely.
  3. In the same saucepan, add the quinoa and water to cover. Bring to a boil. Cook for 9 minutes over low heat. Drain, rinse with cold water, and set aside.
  4. Place the almonds and pine nuts in a small pan with 1 tbsp of olive oil and a generous pinch of salt. Cook over medium-low heat for 5 minutes, stirring frequently, until the pine nuts are golden. Transfer to a small plate and set aside.
  5. In a large pan, heat the vegetable oil. Add the onions, ¼ tsp salt, and black pepper. Cook over high heat for 5 to 8 minutes, stirring frequently, so that parts of the onions get crisp.
  6. Place all the grains in a large bowl, along with the chopped herbs, fried onion, chickpeas, nuts, and sour cherries. Add the lemon juice, remaining 3½ tbsp olive oil, and salt, to taste. Let sit for 10 minutes before serving.
Notes
Adapted slightly from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/rice-salad-nuts-chickpeas-sour-cherries.html