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Jim Bathie Photo by: Jim Bathie

Middle Eastern Rice Salad

Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin and dates. The flavors really jazz up this healthy side dish.

Health JULY 2010

  • Yield: 4 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes

Ingredients

  • 2 tablespoons olive oil
  • 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 cups cooked brown rice
  • 1/2 cup chopped pitted dates
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 9g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 67g
  • Fiber: 8g
  • Cholesterol: 0mg
  • Sodium: 360mg
  • Resistant starch: 4.1g
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Middle Eastern Rice Salad recipe

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