Chef Chris Simpson
Affinity Group
“During an unusually hot stretch of summer, I craved something that was both light and refreshing yet satisfying. After a long day in the sun and humidity, I wanted a dish that wouldn’t weigh me down. By blending vibrant, fresh fruits with the comforting flavors of classic rice pudding and finishing it off with tangy Greek yogurt, I created a perfect hot weather meal. This recipe combines all the elements of a cool, invigorating meal that’s as delightful as it is easy to prepare.”
Ingredients
- 1/2 cup low-fat yogurt
- 1/4 cup fresh strawberries, diced
- 1/4 cup fresh blueberries
- 1/4 cup cooked brown rice
- 1/4 cup cooked chickpeas, drained and dried
- 1 tsp unsweetened cocoa powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp brown sugar
Directions
- In a bowl, mix the cooked brown rice with ground cinnamon, ground nutmeg, and brown sugar.
- In a separate bowl, toss the drained and dried chickpeas with the unsweetened cocoa powder until evenly coated.
In a bowl, layer the ingredients in the following order:
- Brown rice mixture
- 1/2 cup low-fat yogurt
- 1/4 cup fresh strawberries, diced
- 1/4 cup fresh blueberries
- Cocoa-coated chickpeas
Like What You See? Place Your Vote!
Along with a seated dinner and awards, Chef’s Specialty also features a friendly competition between local chefs. Each chef has submitted a recipe which the community, attendees and judges vote on.
Click the button to vote for your favorite recipe! The top three chefs will present bite-sized versions of their dishes for the VIP Tasting preceding the main event.
