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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice. Ingredients:
2 cups water, divided |
1 cup basmati or long-grain rice |
3/4 teaspoon salt, divided |
1 (15.75 ounce) can fat-free, less-sodium chicken broth |
olive oil-flavored cooking spray |
1 pound (1-inch) diagonally cut green beans |
2 tablespoons red wine vinegar |
2 tablespoons extravirgin olive oil |
2 cups halved grape tomatoes |
3/4 cup chopped green onions |
1/4 cup (1-ounce) grated fresh pecorino romano cheese |
1/4 teaspoon ground black pepper |
Directions:
1. Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.
2. Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.
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