1 Tbs. good olive oil
1 cup canned chickpeas, drained
1 cup long grain brown rice
2 cups chicken or vegetable broth
3 garlic cloves, crushed
4 cups baby kale, chopped or torn
1/3 cup dried cranberries
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
Choose sauté setting on electric pressure cooker (EPC); add oil to pot. When oil is hot, add chick peas and brown off on all sides, stirring occasionally; remove chick peas from pot.
Add rice to drippings in pot and cook, stirring rice for a minute or so; add broth and garlic. Lock EPC lid into place and choose High Pressure setting for 15 minutes. When timer sounds, use a natural pressure release for 10 minutes, followed by a quick pressure release, if any pressure is still remaining. Carefully remove lid, then remove rice to a bowl or platter to cool for a bit.
Meanwhile, place all dressing ingredients in the bowl of a food processor and pulse to combine well. (If you don’t have a food processor, place dressing ingredients into a mason jar with secure lid and shake virogously!)
To serve salad, toss rice with reserved chickpeas, kale, and desired amount of dressing, then top with cranberries.
**To make this recipe without a pressure cooker, cook rice in broth on the stovetop as directed on the package and proceed as recipe directs above.