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Mix rice, water and 1/2 teaspoon of the sea salt in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 18 to 20 minutes or water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork
Meanwhile, mix oil, coriander, lime juice and remaining 1/4 teaspoon sea salt in large bowl with wire whisk until well blended. Add tomatoes, chickpeas, cilantro and onions; toss to coat. Add rice; toss gently to coat. Serve at room temperature or refrigerate until ready to serve
Easy to prepare. Used rice cooker instead, rinsed the rice first. The flavor was absolutely wonderful.
Monica | August 16, 2014 |
Made this for a potluck and it was all eaten! Good flavor and healthy ingredients. It was a hit.
Geni | March 08, 2015 |