Recipe courtesy of Food Network Kitchen

Vegetable Rice Salads with Beans

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 57 min
  • Prep: 30 min
  • Cook: 27 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  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. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
  2. 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.
  3. 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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now