Vegetable Rice Salad With Beans

Recipe Ingredients

2 cups	474ml	Water
		Salt - as needed
1 cup	160g / 5.6oz	Short-grain brown rice
1/2 lb	227g / 8oz	Green beans - trimmed, and
		Cut into 1" pieces
2		Carrots - peeled, diced
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Dijon mustard
6 tablespoons	90ml	Extra-virgin oil
1		Celery rib - diced
1		Red bell pepper - cored, diced
1		Scallions - chopped
1 1/2 cups	355ml	Canned chickpeas
		Chopped dill - for garnish
		Chopped parsley - for garnish
1		Arugula - tough stems removed

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B27) - from the TV FOOD NETWORK

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