Ingredients:
1½ cups brown basmati rice
2 cups cooked chickpeas, or one 15-ounce can, rinsed and drained
1 fennel bulb (2 if small) trimmed and diced
1 orange, zested, peeled, and segmented
¼ cup plus 2 tablespoons white wine vinegar
½ teaspoon crushed red pepper flakes
¼ cup finely chopped fresh parsley
Directions:
1. Rinse the cooked rice under cold water and drain. Add it to a pot with 3 cups cold water. Bring it to a boil over high heat, reduce heat to medium-low and cook, covered for about 45-50 minutes, or until the rice is tender.
2. While the rice cooks, combine the chickpeas, fennel, orange zest and segments, vinegar, red pepper flakes, and parsley in a large bowl and mix well.
3. When the rice is finished, add the rice to the bowl and mix well.
Serves 4