Basmati Rice and Chickpea Supper Salad

[Guest guest]

Basmati Rice and Chickpea Supper SaladAdapted from a recipe by Galland in The Fat Resistance Diet, by Leo Galland MD The big, bold flavors of fresh herbs and exotic spices--including inflammation-reducing turmeric--makes this a deeply satisfying dish. A note on turmeric: This mild Indian spice has been scientifically studied for its ability to reduce inflammation. Turmeric’s health benefits and yellow color are due to a group of flavonoids called curcuminoids. Turmeric powder is readily available in the spice section of most supermarkets. INGREDIENTS 2 cups cooked Basmati rice2 cups cooked chickpeas 2 bell peppers, red, yellow, or green, or a combination, finely diced1 cup celery, chopped1/2 cup green onion, finely chopped1/8 cup ground flaxseed 1/4 cup fresh parsley, chopped4 teaspoons sesame oilJuice of 2 lemons1/2

teaspoon cumin1/2 teaspoon turmeric1/2 teaspoon salt8 cups arugula, chopped2 teaspoons sesame seeds 1. In a large bowl toss together rice, chickpeas, pepper, celery, green onion, flaxseed, and parsley. 2. In a small bowl whisk together sesame oil and lemon juice, then add cumin, turmeric and salt. Pour the dressing over the salad and mix well. Serve over a bed of arugula and sprinkle with sesame seeds. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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[Guest guest]

And let me add a trick to cook Basmati rice so it is extraordinary.

At least 4 hours ahead of time, but it could be overnight, put the rice in a pot and cover with water. Soak until you are ready to cook. In a large pot, boil a large quantity of water. Drain the rice very well and put in boiling water. Let boil for a few minutes until it is al dente, or the center is still slightly hard. Drain immediately. In another pot with a tight fitting lid, put a little olive oil. Get it hot but not smoking. Put the drained rice in and put a couple of layers of paper towels on top of the pot, help in place by the lid. Make sure the corners won't fall down and catch on fire. Turn the heat way down and cook for 20 minutes or so.

Rice will be fluffy and extraordinarily long. The paper towels catch the condensing steam and keep it from dropping back onto the rice and making it soggy.

You can also slice a layer of potatoes into the oil and put the rice on top of the potatoes. Or if you have flatbread, put that instead of potatoes.

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