Recipe Name: Minted Red Rice and Chickpea Salad
Book Name: For Food's Sake, by Tenina
Tweaking details: I used less peppercorns
Review: Love the recipe, especially the sauce/dressing. I made the mistake of buying the wrong type of red rice though. Who would have thought there are different types! I just grabbed a packet one day at the Asian grocer. I happen to buy red yeast rice though, not that it said that on the packet. I just looked at it after it was cooked and thought, that isn't what Tenina's looked like. So I googled some pics of red rice and realised it was a different one. Red yeast rice is meant to be a highly nutritious fermented version of red rice, but it went very gluggy when cooked as per the instructions in the recipe. Anyhow, I think the rice is the least important part of this recipe. Next time I make it, I will do it with quinoa instead, but using the same dressing and salad ingredients.
The sauce is a real winner, but I only used half the amount of peppercorns, as I thought a tablespoon would be too much and for me it was a good choice. There is just enough pepper in the dressing to not make it overpowering. The combo of salads exactly as listed is perfect.
Definitely one to make again. I love a good salad.
Score: (5/5)
