Brown Rice and Chickpea Salad

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Appears in Cook's Illustrated January/February 1994

It takes a rice steamer, or a combination of boiling and steaming, to make brown rice with the best flavor and texture.

SERVES 4 as a light main course

TIME 2 hours, plus 8 hours soaking and 1 hour cooling

WHY THIS RECIPE WORKS

Looking to cut cooking time in our brown rice recipe and still end up with superior rice—without using a rice cooker—we tried boiling, steaming, microwaving, baking, and the traditional stovetop method. We found that steaming yielded good r...

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