Makes 4 servings
1 red pepper
2 cups (475 ml) cooked long-grain brown rice
2 cups (475 ml) blanched small broccoli florets
1 can (400 g) chickpeas, drained and rinsed
6 tbsp (90 ml) Newman’s Own Balsamic Dressing*
1/2 tsp (5 ml) each salt and pepper (or to taste)
1/4 cup (60 ml) toasted slivered almonds or sunflower seeds
the grill to medium-high. Place the pepper directly on the grill. Cook, turning as needed, for 15 minutes or until charred. Transfer to a bowl; cover. Remove and discard skin and seeds. Chop pepper into bite-size pieces.
the rice with the broccoli, chickpeas, chopped pepper and dressing. Season with salt and pepper. Spoon into a serving bowl and sprinkle with almonds. Serve the salad warm or cold.
1. Simplifypreparation by adding the broccoli ﬂorets to the same pot as the rice during the last 3 minutes of cooking.
2. Substitute the grilled pepper with ½ cup chopped, jarred roasted red pepper.
* Newman's Own Light Balsamic Dressing can be used as well.
to Newman’s Own® Dressing Recipes