13⁄4 cups plus 2 tablespoons water
3⁄4 cup long-grain brown rice, preferably brown jasmine rice
1 can (15 ounces) chickpeas, drained and rinsed
3⁄4 cup red grapes, halved and seeded
1 tomato, chopped
1 small garlic clove, put through a garlic press or finely minced
3 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh marjoram leaves or 1 teaspoon dried marjoram
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon sesame seeds
1 teaspoon mild paprika
1 teaspoon salt
½ teaspoon ground black pepper
1. Mix the water and rice in a medium saucepan and crank it up to a boil over high heat. Cover, reduce the heat to low, and simmer until the water has been absorbed and the grains are tender, about 40 minutes. Set aside, covered, for 10 minutes to steam.
2. Dump the cooked rice into a large serving bowl. Stir in everything else: the chickpeas, grapes, tomato, garlic, oil, lime juice, marjoram, thyme, sesame seeds, paprika, salt, and pepper. Toss it all before serving.
SERVES 6
Active time: 15 minutes
Total time: 55 minutes
Make ahead: Immediately after preparing, cover and store in the fridge for up to 4 days.
Save time: Use 2½ cups cooked long-grain brown rice and omit soaking and cooking the raw grains.
CHEF IT UP!
TESTERS’ NOTES