2cupsforbidden (black) rice(may substitute with other rice, farro, or quinoa)
2tablespoonsbalsamic vinegar
1 1/2tablespoonsdijon mustard
2tablespoonsrice vinegar
1tablespoonhoney
1/4teaspoongarlic powder
1/2tablespoonfresh rosemary, minced(more for garnish)
1/8cupolive oil
1cupdried cranberries
1cangarbanzo beans, rinsed and drained(AKA chickpeas)
1/3cupfresh parsley
8ouncesgoat cheese crumbles
salt, to taste
pepper, to taste
Instructions
Cook rice according to package directions. Drain and transfer to a bowl to cool.
While rice is cooking, prepare dressing. Whisk balsamic vinegar, mustard, rice vinegar, honey, garlic powder, and rosemary together in a bowl. Slowly add olive oil, whisking well. Set aside.
Once rice has cooled, toss with cranberries, garbanzo beans, cranberries, parsley and goat cheese.
Pour dressing over the top and toss well. Add salt and pepper to taste. Garnish with additional rosemary if desired. Serve cold.
