Wild Rice and Bean Salad

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I got rid of all the fat and kept all the flavour.  This recipe is great served cold for hot summer days.  I also use it as a hot side dish or better yet used to stuff peppers and Portobello mushrooms for a quick meal.

Ingredients:

• 1 cup mixed wild blend rice
• 1 cup veggie broth
• ¾ cup filtered water
• 1 onion, finely chopped
• 2-3 stalks of celery, chopped
• 1 Tbs. curry powder
• 2 tsp. paprika

Then…

• ½ can chickpeas, rinsed
• ½ can black beans, rinsed
• 3-4 green onions, chopped
• 2-3 Tbs. Braggs Liquid Soy Seasoning (or Low Sodium Tamari)

Method:

1. Add rice, veggie broth, water, onion, celery, curry powder and paprika to a medium-sized pot.  Bring to a boil, reduce heat and cover.  Cook for 45 minutes (or check the cooking time on the rice you are using).  Let cool.
2. In a big bowl, add rice mixture, chickpeas, black beans, green onions and Braggs Soy Seasoning.  Mix to combine and serve or store in fridge.

Go here to print this recipe:  wild_rice_and_bean_salad.docx