Wild Rice and Chickpea Salad

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                            FOOD FUNNY
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Many thanks to the Reverend Dr. Brian Evans for this one:

A man went to the hotel restaurant to order breakfast. He told the
waitress he wanted runny eggs, burnt toast, and cold coffee. The
waitress told him they couldn't serve breakfast like that, to which he
replied, "Why not, you did yesterday."

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                            TODAY'S RECIPE
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Wild rice and garbanzo beans (both canned and dried) are two items I'm
never without. Here is one reason why:

Wild Rice and Chickpea Salad

1 1/2 cup (375 ml) wild rice
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) honey
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
Cayenne pepper to taste
2 scallions (spring onions), green and white parts, finely chopped
Salt and freshly ground pepper to taste
1 15-oz (425 g) can chickpeas (garbanzos), rinsed and drained
1/4 cup (60 ml) golden raisins (sultanas)

Cook the wild rice in boiling salted water until tender, about 45
minutes. Drain, rinse with cold water, and drain again. Whisk together
the olive oil, lemon juice, mustard, honey, cumin, curry powder,
cayenne, salt, and pepper. Combine the wild rice, dressing, and the
remaining ingredients in a large bowl and toss gently to combine.
Serve at room temperature.
Serves 4 to 6.
Received on Sun Feb 21 16:36:18 2010