The Edmond Sun

Features

July 21, 2013

Beans and rice, summer version; one recipe

(Continued)

               

              

Green Bean, Red Rice and Almond Salad

6 servings

              

This salad combines chewy, slightly nutty red rice with crisp green beans (preferably thin haricots verts) in a dressing made creamy by almond butter. It can be eaten hot, cold or in between.

              

MAKE AHEAD: The red rice can be cooked and refrigerated for up to 3 days or frozen for up to 3 months. The green beans can be cooked and refrigerated a day in advance. The salad without the almonds, parsley and pepper can be assembled and refrigerated a few hours in advance. Adapted from "The French Market Cookbook," by Clotilde Dusoulier (Clarkson Potter, 2013).

              

Ingredients

               1 cup uncooked red rice (may substitute brown rice)

               1 1/4 cups water

               2 pounds haricot verts or thin green beans, trimmed

               3 tablespoons all-natural unsweetened almond butter

               3 tablespoons extra-virgin olive oil

               3 tablespoons fresh lemon juice

               1 tablespoon cider vinegar

               1 teaspoon fine sea salt

               2/3 cup almonds, toasted and coarsely chopped (see NOTE)

               1 cup chopped fresh flat-leaf parsley

               Freshly ground black pepper

              

Steps

              

Combine the red rice and water in a small saucepan. Bring to a boil, lower the heat until the liquid is barely bubbling, cover and cook for 20 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes, then uncover and fluff with a fork. Depending on whether your salad will be served warm or cold, partially cover the rice to keep it warm; let the rice come to room temperature; or cool, then refrigerate.

              

Meanwhile, set up a steamer over a separate saucepan of water on medium heat. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Cool if desired.

              

Whisk together the almond butter, oil, lemon juice, vinegar and salt in a large salad bowl.

              

Add the cooked beans, turning them gently in the dressing to coat. Stir in the rice. Taste, and adjust the seasoning. Add the chopped almonds and parsley, then season with pepper to taste; toss to incorporate.

              

Serve warm, at room temperature or cold.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the skillet to avoid scorching. Cool completely before using.

NUTRITION Per serving: 360 calories, 10 g protein, 41 g carbohydrates, 20 g fat, 2 g saturated fat, 0 mg cholesterol, 380 mg sodium, 9 g dietary fiber, 3 g sugar

              

 

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