* Exported from BigOven *

Vegetable Rice Salad With Beans

Recipe By : Sara's Secrets with Sara Moulton
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 cups water
Salt --as needed
1 cup short-grain brown rice
1/2 pound green beans --trimmed, and
cut into 1" pieces
2 carrots --peeled, diced
2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon Dijon mustard
6 tablespoon 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 --tough stems removed

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.
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.
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.

This recipe yields 4 servings.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 47 Calories; trace Fat (6.0%
calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 343mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.


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