Brown Rice Salad with Chick Peas, Cranberries, and Zinger Dressing

Brown Rice Salad with Chick Peas, Cranberries, and Zinger Dressing

1 Tbs. good olive oil
1 cup canned chickpeas, drained
1 cup long grain brown rice
3 cups chicken or vegetable broth
3 garlic cloves, crushed
4 cups baby kale, chopped or torn
1/3 cup dried cranberries

Zinger Dressing
juice and zest of 1 lemon
juice and zest of 1 orange
1/2 cup good olive oil
1/2 tsp. red pepper flakes
1/3 cup chopped Italian parsley
1/2 tsp. kosher salt
1 Tbs. honey or agave nectar

In pressure cooker pot, choose high setting and add oil; when oil is hot, add chick peas and brown off on all sides, stirring occasionally; remove chick peas from pot, then add brown rice to drippings in pot and cook, stirring for 1 minute; add broth and garlic, then place lid onto pc and lock into place. Choose high setting and set timer for 10 minutes. When timer goes off, use a natural pressure release for 10 minutes, followed by a quick pressure release. Carefully remove lid, then remove rice to a bowl or platter to cool. Meanwhile, place all dressing ingredients in the bowl of a food processor and pulse to combine well. To serve salad, toss rice with reserved chickpeas, kale, and desired amount of dressing, then top with cranberries.

Now You’re Cookin’,
Chef Alli

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