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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 olive oil
- 1 celery rib, diced
- 1 red bell pepper, cored, diced
- 1 bunch scallions, chopped
- 1 1/2 cups canned chick peas
- chopped dill for garnish
- chopped parsley for garnish
Preparation
Step 1
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.