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Curried Rice Salad
Ingredients
  • 1 cup uncooked brown basmati rice (See Note 1)
  • 2 cups water
  • 1 (14 ounce) can chickpeas drained and rinsed
  • 1 cup chopped English cucumber unpeeled (See Note 2)
  • 2 green onions thinly sliced
  • ⅓ cup dried cherries (See Note 3)
  • ¼ cup slivered almonds toasted in a dry skillet
  • ¼ cup minced flat-leaf parsley
  • 5 mint leaves thinly sliced
  • subheading: The dressing:
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons agave nectar
  •  
  • 1 garlic clove grated on a zester/microplane
  • 1 ¼ inch piece ginger peeled & grated on a zester/microplane
  • 1 ½ teaspoons curry powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon kosher salt or to taste
  • 3 tablespoons extra virgin olive oil
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