Ingredients:
For the Rice:
1 cup uncooked rice
½ cup - instant buckwheat roasted oats
1 tsp. Vegeta all-purpose seasoning
For the Salad:
29 oz. can of chickpeas - drained
6.5 oz. jar of marinated artichoke hearts - with marinade
1 clove of garlic - chopped
½ medium to small red onion - chopped
3 stalks celery - chopped
Healthy handful of Italian parsley - chopped
Juice of ½ lemon
1 tsp. brown sugar
½ teaspoon ground cumin
½ tsp. salt
¼ tsp. black pepper
Prepare the rice and buckwheat as directed or in a rice-cooker with a teaspoon of the Vegeta all-purpose seasoning.
Combine all of the ingredients for the salad in a bowl. Add the rice and buckwheat and toss.
This is a wonderful addition to a barbecue or any meal.
With Love,
Catherine
xo
Maureen @ Orgasmic Chef says
What a great combination - healthy AND delicious!
Kim says
Love this grains and legumes salad. It looks so great!
unikorna says
Or without the barbecue...for your blogger friend who does not eat meat :). Lovely recipe Catherine, and very healthy too, I suppose that's one of your secrets for eternal youth :).
Dieter Moitzi says
Wow, that looks delightful, fresh and healthy! Exactly what I'd love to eat right now (after weeks and weeks of rain, the sun has finally come back, and it's, well, summer!)
Best to you and your family, xoxoxo D.
redkathy says
Hey Catherine, I do believe this is the most diverse combination of flavors I've read today! Very, very interesting ingredients. Haven't tried buckwheat oats. Can't wait to try it.
Tanna at The Brick Street Bungalow says
Looks delicious.... especially with the artichokes! 😉 blessings ~ tanna
Joanne says
Chickpeas in the fridge and artichokes in teh cabinet...I think that's a sign I need to try this!