This beautiful sun filled dish is sure to please everyone at the dinner table. Apricot mustard glazed chickpeas, peach salsa, tamarind almonds, wild rice medley toped with tamarind almonds. These bright colours come together in the dish to create a burst of flavours.
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You will need:
Prepare & cook the rice:
In the sink, place the wild rice and brown rice blend in a strainer and rinse it well.
In a pot, add the wild rice and brown rice blend, water (1 1/3 2P , 2 2/3 cups 4P, 4 cups 6P). Season with salt. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 to 45 minutes or until the water is absorbed and the rice is desired texture. Set aside.
Heat the chickpeas: In a pan on medium heat, add the chickpeas with enough water to cover to bottom of the pan. Season with salt & pepper. Heat the chickpeas for 5 minutes. Set aside.
Prepare the salsa ingredients: Wash and rinse all produce. Cut the shallot and peach in small dices. Roughly cut the tamarind almonds. Separate the mint leaves. Cut the mint leaves in thin slices.
Prepare the salsa:In a bowl, add shallot (1 tbsp 2P , 2 tbsp 4P, whole shallot 6P), mint, peach and the peach honey white balsamic dressing. Season with salt & pepper. Taste and adjust seasoning.
Finish & serve: Roughly cut the tamarind almonds. Serve the wild rice medley with the pork. Garnish with peach salsa and tamarind almonds.
Recommended wine pairing
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Dr. Herrington's Health Fact
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 1 & 4.
- Add the wild rice and brown rice blend to the water.
Note: We cannot guarantee any dish is allergen free.