Cooking Rice On The Stovetop

 1. Use 1 part Rice to 2 parts Water.

2. Rinse the rice in strainer for 20 seconds with cold water to remove extra starches to avoid sticky rice.

3. Bring the water to a boil then stir in rice add pinch of salt and a pat of butter.

4. Bring back to a slow boil and turn down burner to medium-low or low heat with lid on.

5. Don't take off the lid. Check at 18 minutes 

6. Check at 18-20 minutes for tenderness then turn off heat. Leave covered until ready to serve.

 

Classic Spanish Chickpea Salad

Ingredients

FOR THE CHICKPEA SALAD

• 20 oz. canned cooked chickpeas 570 grams / 2 cups
• 1 green bell pepper
• 2 tomatoes
• 1 red onion
• 12 black pitted olives
• 2 tbsp. finely chopped parsley 8 grams
• sea salt & black pepper

FOR THE DRESSING

• 2 tbsp. extra virgin olive oil 30 ml
• 1/2 tbsp. sherry vinegar 8 ml
• 1 clove garlic
• sea salt & black pepper

Instructions

1. Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl

2. Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredients into the bowl with the chickpeas

3. Add 2 tbsp. of finely chopped parsley into the bowl and season everything with sea salt & black pepper

4. To make the dressing, add 2 tbsp. extra virgin olive oil into a small bowl, along with 1/2 tbsp. sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together

5. Add the dressing over the salad and gently mix together until well combined, cover with saran wrap and add to the fridge

6. After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!

Recipe Notes

The Chickpea Salad will hold in the fridge for up to 4 days.

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