LuAnn's Curried Rice and Garbanzo Salad

A hearty, nutritious salad with a pleasing mixture of savory and sweet. This original recipe was among those developed for and demonstrated in my cooking class, “You did WHAT with Beans?!” The innovative use of beans in Curried Rice and Garbanzo Salad is the substitution of liquid drained from the cooked garbanzos (a.k.a. aquafaba, or “bean water”) for the customary oil in the salad dressing, saving over 400 calories!

Yield: 12 (1/2 cup) servings

Ingredients

Herb-Seasoned Rice Mixture

1 cup brown and wild rice mixed
2 cups water
1 tablespoon dried parsley flakes
1 tablespoon dried minced onion
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon olive oil (optional)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Salad Additions

1 (15 ounce) garbanzo beans, drained; reserve 1/4 cup liquid
2 ribs celery, chopped
2 whole green onion, finely sliced
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup chopped nuts (walnuts, pecans, cashews, almonds)

Salad Dressing

1/4 cup liquid drained from beans
1/4 cup seasoned rice vinegar
1 teaspoon curry powder

Instructions

In a medium saucepan, combine all the herb-seasoned rice ingredients, cover and bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 40 to 45 minutes, or until all of the liquid is absorbed.
Remove the lid and fluff the kernels with a fork. Transfer the rice to a mixing bowl (or directly in the bowl in which it will be served), then place it in the refrigerator until cooled to room temperature.
Meanwhile, prepare the salad additions and salad dressing.
To prepare the dressing, in a small bowl, whisk all of the salad dressing ingredients together.
When the rice has cooled, add the prepared salad additions and salad dressing, then stir gently until well mixed.
Serve immediately or cover and refrigerate until needed.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.