| 1.0 cup | Rice, Brown |
| 0.5 cup | Raisins |
| 0.25 cup | Oil, Olive |
| 0.25 cup | Vinegar, Wine |
| 0.5 cup | Pistachios, unsalted |
| 2.0 TBSP | Oil, Olive |
| 1.0 each | Onion, Red, finely diced |
| 4.0 each | Garlic, finely diced |
| 1.0 can | Chickpeas, drained/washed |
| 1.0 each | Pepper, Red, Bell, cleaned |
| 1.0 tsp | salt |
| 0.5 cup | Basil, chiffonade |
Cook rice in boiling water, about 20 - 25 minutes
Process vinegar, 1/4 cup vinegar, and the rasins in a blender till uniform
Saute the onions and garlic till brown
Pan brown the pistachios and then chop.
Put dressing, chickpeas, garlic, onion, bell pepper, nuts in a bowl.
When rice is done, drain and rinse in cold water. Add to bowl.
When ready to serve, thinly slice the basil and add to bowl. Mix. Adjust seasoning. Serve.