I could've gone the traditional hummus route, but I was feeling like some sort of salad on this particular day, and we hadn't had fish in way too long either. I've also been on a black rice kick for awhile (apparently it is one of those 'super foods'.) I just like it for it's nutty taste.
So then, my 5 year old had just broken open the bag of pistachios. Aw heck, why not throw that into the mix too? So that's where I came up with this beautiful, yet simple, healthy meal.
Garbanzo Bean Salad with Pistachio Encrusted Sole and Black Rice
by Holly
1(15-ounce) can garbanzo beans, rinsed
1/2 English cucumber, diced
8 Campari tomatoes, diced
1/4 teaspoon zatar seasoning
1/2 teaspoon dried oregano
2 Tablespoons extra virgin olive oil
1 Tablespoon non-pareil capers, drained and rinsed
1 Tablespoon balsamic vinegar
1/4 teaspoon sea salt
1 cup black rice, cooked according to package directions
1 Tablespoon unsalted butter
4 sole filets, rinsed and patted dry
2 Tablespoons extra virgin olive oil
Orange/lemon pepper
1/4 cup pistachios, shelled and crushed
Preheat oven to 375˚F. In medium bowl, mix garbanzo beans, cucumber, tomatoes, zatar, oregano, olive oil, capers, balsamic vinegar and sea salt. Let rest at room temperature.
Cook black rice. Add the butter, keep warm.
On sheet tray covered with parchment, place sole filets. Drizzle with olive oil, pepper blend and crushed pistachios. Bake 12-17 minutes, until flaky but not dry. Serve immediately with garbanzo salad and rice.
Preheat oven to 375˚F. In medium bowl, mix garbanzo beans, cucumber, tomatoes, zatar, oregano, olive oil, capers, balsamic vinegar and sea salt. Let rest at room temperature.
Cook black rice. Add the butter, keep warm.
On sheet tray covered with parchment, place sole filets. Drizzle with olive oil, pepper blend and crushed pistachios. Bake 12-17 minutes, until flaky but not dry. Serve immediately with garbanzo salad and rice.
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