This beautiful sun filled dish is sure to please everyone at the dinner table. Peaches, bell peppers, tamarind almonds, wild rice medley and spinach come together in the dish to create a burst of flavours. The dish is topped with peach honey and white balsamic dressing.
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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 & pepper. Combine. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.
Roast the chickpeas: In an oiled saucepan on medium heat, add the mustard apricot chickpeas. Season with salt & pepper. Cook 5-8 minutes, stirring regularly.
Prepare the toppings: Wash and rinse all produce. Cut the bell pepper and peach in small dices. Roughly cut the tamarind almonds.
Serve: In individual bowls place the wild and brown rice, mustard apricot chickpeas the spinach, peach and bell pepper. Garnish with the peach, honey, white balsamic dressing and the tamarind almond. Serve.
Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables and fruit stay crunchy.
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, 3 & 4.
- Add the wild rice and brown rice blend to the water.
- Add the chickpeas to the saucepan
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Note: We cannot guarantee any dish is allergen free.