Vegetable Rice Salads with Beans Recipe

Name: Vegetable Rice Salads with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 salad, tough stems removed

Servings: persons

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 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 salad, tough stems removed

1
In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes.
2
Drain rice in a colander and rinse under cold running water until cool.
3
Drain rice well.
4
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.
5
Drain vegetables well.
6
In a large bowl whisk together lemon juice, mustard, salt, and pepper.
7
Add oil in a stream and whisk until emulsified.
8
Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning.
9
Add dill and parsley.
10
Serve on bed of arugula.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups water, Salt, 1 cup short-grain brown rice, 1/2 pound green beans, trimmed, cut into 1-inch pieces, and more.

Yes, Vegetable Rice Salads with Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Rice Salads with Beans

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