Basmati Summer Salad
Source: Spice it up! Spring 2020

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes

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Ingredients

Adjust Servings:
1 can (540ml) chickpeas no salt added, rinsed and drained
1/2 cup basmati rice dry
1 cup cucumber peeled and cubed
1 cup celery sliced
1 cup mandarins cut in small pieces, fresh or canned
1/2 cup red onion minced
1/4 cup fresh coriander chopped
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon lime zest
1/2 cup walnuts crushed

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

2 Starch + 1 Protein + 1 Fruit


Calories
358Kcal
Protein
11g
Carbohydrates
48g
Fibre
7.7g
Total Fat
16g
Saturated Fat
2g
Cholesterol
0mg
Sodium
166mg
Potassium
397mg
Phosphorus
172mg

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A salad as a meal for hot summer days.

Resting: 12 & 2 hours


Basmati Summer Salad:
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Ingredients

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Preparation

1
Done

In a large bowl, soak the chickpeas in 4 litres of water for 12 hours. Drain the chickpeas and rinse them with water one more time. Set them aside.

2
Done

In a saucepan, cook the rice according to the instructions on the package. Let the rice cool in the uncovered pan

3
Done

While the rice is cooking, in a big bowl, combine the ingredients for the salad: chickpeas, cucumber, celery, mandarins, onion and coriander. Add the cooked rice

4
Done

In a small bowl, mix the dressing: olive oil, lime juice and zest. Pour the dressing over the salad. Add the walnuts and season with black pepper.

5
Done

Refrigerate for 1 hour before serving.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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