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Wild Rice Salad with Baby Garbanzo Beans

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Wild Rice Salad with Baby Garbanzo Beans
by DMC Chef

Yields 12 - 3/4 cup servings
Preparation Time 20 mins
Cooking Time 45 mins
Calories 250 per serving

8 oz. Long Grain Wild Rice, dry
4 cups Water
2 cups Water
4 oz. Dry Split Baby Garbanzo Beans
2 tsp. Olive Oil
10 oz. Fresh Red Onion, thinly sliced
16 oz. Fresh Crimini Mushrooms, sliced
1 tsp. Poultry Seasoning
6 oz. Fresh Celery, thinly sliced
1/3 tsp. Poultry Seasoning
2 oz. Dried Cranberries
6 tbs. Fresh Parsley, chopped




1. Place 4 cups of water an dry rice in a pot and bring to boil. Reduce heat and simmer covered until tender, about 40 minutes. (About half of the grains should burst.) Strain and place in a large bowl.

2. Place split dry garbanzo beans in a separate pot with 2 cups of water and cook until tender, about 15 minutes. Strain and add the beans to the bowl with the Rice.


3. In a non-stick skillet, heat olive oil on medium. Cook red onions, stirring often to caramelize. Add mushrooms to the onions and stir and cook until mushrooms are tender. Sprinkle with 1 tsp poultry seasoning, stir to combine, and transfer to mixing bowl.

4. Chop dried cranberries. Add celery, salt, 1 tsp. poultry seasoning, chopped cranberries, parsley and vinegar to the bowl. Stir well. Serve chilled.
















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