Total Time
Prep 15 mins
Cook 15 mins

Nice gluten free recipe for potlucks or for lunch.


  1. Slice onions and fry in the olive oil until browned. Remove from pan.
  2. Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
  3. Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
  4. Mix in the browned onions (they should still be warm when mixed in!).
  5. Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.
Most Helpful

I don't know how I missed this for so long. It delicious and I love the texture. It's a lovely meal in it's self, I had a small dish for lunch and it was very satisfying with a cup of tea. So glad that this was offered in For Your Consideration..

Annacia December 10, 2014

I made this using white rice instead of brown. I also added in some black olives. Made for Ramadan Tag 2010

Nasseh September 01, 2010

Wow Mia! This is a great salad. So colorful and healthy and delicious. I added some green onions I had left over and also added a tiny bit of vinegar. Frying the onions before adding them really made it special. I served roasted chicken thighs with it but it could be eaten just by itself. Danke fuer ein tolles Rezept :)

*Bellinda* September 15, 2009