This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice.
2 cups water, divided
1 cup basmati or long-grain rice
3/4 teaspoon salt, divided
1 (15.75 ounce) can fat-free, less-sodium chicken broth
Olive oil-flavored cooking spray
1 pound (1-inch) diagonally cut green beans
2 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
2 cups halved grape tomatoes
3/4 cup chopped green onions
1/4 cup (1-ounce) grated fresh pecorino Romano cheese
1/4 teaspoon ground black pepper
How to Make It
Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.
Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.
Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.
This is my family's favorite summer salad. We enjoy it with the accompanying chicken roll recipe as well as with burgers and sausages off the grill. A bit of work but well worth the result. Even delicious the next day in a brown bag lunch!
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