Vegetable Rice Salad with Beans

Vegetable Rice Salad with Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups water

  • salt

  • 1

    cup short-grain brown rice

  • ½

    pound green beans, trimmed, cut into 1 inch pieces

  • 2

    carrots, peeled, diced

  • 2

    tablespoons fresh lemon juice

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    tablespoon dijon mustard

  • 6

    tablespoons extra virgin olive oil

  • 1

    celery rib, diced

  • 1

    red bell pepper, cored, diced

  • 1

    bunch scallions, chopped

  • cups canned chick peas

  • chopped dill for garnish

  • chopped parsley for garnish

Directions

1. In a 2-qt 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 well. 2. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain and shock in ice bath. 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 and toss well. 4. Add dill and parsley. Serve on bed of arugula.


Nutrition

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