Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese
Serves 4 (serving size: 1 cup)
Photo: Randy Dausch; Styling: Lindsey Lower
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1/4 cup chopped green onions
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 cherries, pitted and quartered
1 (15-ounce) can unsalted chickpeas, rinsed and drained
2 ounces goat cheese, crumbled (about 1/2 cup)
How to Make It
Heat rice according to package directions. Place rice in a medium bowl. Stir in onions and next 7 ingredients (through chickpeas). Sprinkle evenly with goat cheese.
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It sounded a little odd when I read the recipe but these flavors really pull together in a wonderful side dish that will complement many types of meats/poultry. Hubby loved it too. We had it with grilled pork chops and a delicious pinot noir. It will be something we have often during cherry season.
Yum. I had no green onions, so I diced up some red instead. The sweet/tart of the cherries and the creaminess of the goat cheese really knock this out of the park. It's fine at room temp - doesn't need to be warm, once the cheese is soft.
This recipe was easy to make and tasted great! I didn't have white balsamic vinegar so I used white wine vinegar in place of it. Though, I only added a tablespoon and a half because the taste is sharper. I also used their method of plumping up dried cherries. Worked great!
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