This recipe is one of the very best recipes I have found over the last year. It is absolutely outstanding. It is from the June, 2014 Cooking Light magazine. Since I got this magazine in the mail in late May, I have made this dish at least 10 times, probably more.

And the best part? It is super easy, and super fast to make.

It is also adaptable. The original recipe, which can be found here, says to serve it warm. And believe me, it’s good warm. But it’s also good cold. In fact, I probably have eaten it warm only once or twice and all the rest of the times I eat it cold. The original recipe also calls for goat cheese (which we all know is one of the most amazingly delicious foods ever invented, I mean I could eat a block of it in one sitting!) but for those watching their weight, it is also good without.

Here is what I recommend, if you are eating it warm, add the goat cheese. If you are eating it cold, go without, as the goat cheese is best warmed up.

Last bit of adaptability…I have reduced the olive oil and increased the white wine vinegar. Gives it a little more of a bite. (The original recipe calls for white balsamic vinegar, but I just use regular white wine vinegar and it is great). All of my changes lowers the calories and fat significantly, especially if you omit the goat cheese. So here is the recipe, with all of my modifications. The nutritional value is also below.

 Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese

Ingredients

• 9 oz of brown rice
• 1/2 cup chopped green onions (about 5 of them)
• 1/4 – 1/2 cup chopped fresh basil (to taste, I like lots!)
• 2 tablespoons extra-virgin olive oil
• 3 – 4 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• A handful of dried cherries or cranberries
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 2 ounces goat cheese, crumbled (about 1/2 cup)

Preparation

1. Heat rice according to package directions.
2. While the rice is cooking mix all other ingredients in a large bowl.
3. Add rice to the bowl.
4. Sprinkle evenly with goat cheese, if desired.

Nutritional Information (Serving size 3/4 cup, no goat cheese) Calories: 207 Fat: 7g Saturated fat: .8g Protein: 5g Carbohydrate: 32g Sodium: 404mg Fiber: 4g Sugar 10g Cholesterol: 0mg Potassium: 128mg Iron: 6% Calcium: 4% Vitamin A: 17% Vitamin C: 4%

You can always come back and find this recipe on my Side Dishes Page!