Vegetable Rice Salad With Beans
 
* exported from bigoven * 
 
 
recipe by : sara's secrets with sara moulton 
serving size :4 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 cup  water
  salt --as needed
1 cup  short-grain brown rice
1/2 lb.  green beans --trimmed, and
  cut into 1" pieces
2   carrots --peeled, diced
2 Tbsp  fresh lemon juice
1/2 tsp  salt
1/4 tsp  freshly-ground black pepper
1 Tbsp  dijon mustard
6 Tbsp  extra-virgin oil
1   celery rib --diced
1   red bell pepper --cored, diced
1 bunch  scallions --chopped
1-1/2 cup  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. 
 
 
-- 
(ID: 5344) Mirror: rec.food.recipes: Tue, Nov 2, 2004


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