Moroccan-Spiced Grain Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 3 tablespoons honey
- 1 teaspoon ground turmeric
- 1/2 cup golden raisins
- 3 cups water (divided)
- 1 tablespoon soy sauce preferably tamari
- 1 tablespoon molasses unsulphered
- 1/2 cup wild rice rinsed and drained
- 1/2 cup brown rice rinsed and drained
- 1 teaspoon hot curry powder
- 1 teaspoon nutmeg grated
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup cold-pressed extra virgin olive oil
- 1 can (15 oz) chickpeas rinsed and drained
- 1/3 cup sliced unblanched almonds toasted
- Carbohydrate 26.826605988578 g
- Cholesterol 0 mg
- Fat 3.24187446242221 g
- Fiber 1.70310948908242 g
- Protein 2.91115796277553 g
- Saturated Fat 0.52212582548469 g
- Serving Size 1 1 Serving (74g)
- Sodium 29.3174215647093 mg
- Sugar 25.1234964994956 g
- Trans Fat 0.140797248718451 g
- Calories 143 calories
In a small saucepan, combine 1 ? cups water, soy sauce, and molasses. Over medium heat, bring to boil. Add wild rice, partially cover, reduce heat to a simmer, stir occasionally until rice is just tender, about 50 min. Do not overcook. Drain well. In a medium pan, bring 1 ? cups water to boil. Add brown rice and 1 t. salt. cover, reduce heat to a simmer, and stir occasionally until rice is just tender, about 45 min. Drain well. In a small skillet, over low heat, combine turmeric, coriander, curry and nutmeg. Stir (with a non-metal spoon) often, about 6 min until fragrant and lightly browned. Remove from skillet into a small bowl and cool. In a small bowl, whisk vinegar, oil, honey and spices. In a large bowl, combine the hot wild and brown rice, chickpeas, raisins and dressing. Let cool.
