For the Rice:
1 cup uncooked rice
½ cup – instant buckwheat roasted oats
1 tsp. Vegeta all-purpose seasoning
For the Salad:
29 oz. can of chickpeas – drained
6.5 oz. jar of marinated artichoke hearts – with marinade
1 clove of garlic – chopped
½ medium to small red onion – chopped
3 stalks celery - chopped
Healthy handful of Italian parsley – chopped
Juice of ½ lemon
1 tsp. brown sugar
½ tsp ground cumin
½ tsp. salt
¼ tsp. black pepper
Prepare the rice and buckwheat as directed or in a rice-cooker with a teaspoon of the Vegeta all-purpose seasoning.
Combine all of the ingredients for the salad in a bowl. Add the rice and buckwheat and toss.
This is a wonderful addition to a barbecue or any meal.