Brown Rice and Green Bean Salad

1. 1

   In a 2-quart heavy saucepan bring 2 cups water, salted, to a boil and stir in rice.

2. 2

   Cook rice, covered, over moderately low heat until water is absorbed, about 40 minutes.

3. 3

   Refresh rice in a colander under cold water and drain.

4. 4

   While rice is cooking, in a small saucepan of boiling salted water blanch beans 2 minutes and drain in colander.

5. 5

   Rinse beans under cold water and drain.

6. 6

   In a bowl toss together rice, beans, tarragon, oil, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.