INGREDIENTS (2 servings)
1 cup black (riso venere) rice
1 cup (small can) of steamed or cooked chick peas
1 large orange peeled, thinly sliced
juice of 1 lime
1 medium shallot (or leek) thinly sliced
a pinch of finely chopped thyme (or dry)
salt and pepper to taste
extra virgin olive oil
optional: chopped chives or green part of leek thinly sliced
PROCEDURE
1. Rinse the rice well and cook it for 30 min. (or according to package directions).
2. Set the rice aside (it can be cooked the day before too).
3. Season the orange slices with a little olive oil, salt, pepper and thyme. Set aside to marinate.
4. In the meantime saute’ the shallot in a little olive oil.
5. Add the drained chickpeas and continue sauteing until they are slightly crisp about 10 min.
6. Season the chickpea mixture with salt, pepper and lime juice.
7. Mix in the black rice and continue cooking for 2 or 3 minutes.
8. Top the rice mixture with the orange slices and their marinade.
9. Sprinkle with chives if desired and serve.