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2 cups wild black rice (uncooked)
5 cups water
2 cups roasted cashew nuts (I use salted)
1 large tin (19 oz/540 ml) chickpeas, drained
2 cups raisins plumped with 1/2 cup boiling water
1/2 cup chopped green onions
1/3 cup olive oil
2 TBSP liquid honey
2 TBSP cider vinegar
1 1/2 TBSP curry powder
2 tsp. Worcestershire sauce
Put 2 cups rice and 5 cups water in pot, cover and bring to boil. Lift rice off bottom of pot with fork, turn down to simmer. Cook for 45 to 60 minutes stirring occaisonally. In mean time plump raisins in covered bowl. Let rice and raisins cool. Drain raisins. Mix all ingredients including dressing.
NOTE: If you make ahead, add cashews just before serving. You can also salt and roast your own cashews if you only have raw.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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