Vegetable Rice Salads with Beans |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
2 cups water |
salt |
1 cup short-grain brown rice |
1/2 pound green beans, trimmed, cut into 1-inch pieces |
2 carrots, peeled, diced |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon dijon mustard |
6 tablespoons extra-virgin oil |
1 celery rib, diced |
1 red bell pepper, cored, diced |
1 bunch scallions, chopped |
1 1/2 cups canned chickpeas |
chopped dill, for garnish |
chopped parsley, for garnish |
1 bunch arugula salad, tough stems removed |
Directions:
1. In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
2. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well.
3. In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.
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