The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisee.
Wehani brown rice, (see Note) or brown basmati rice
cumin seeds, or 1 teaspoon ground cumin
extra-virgin olive oil
chopped fresh oregano, or 1 teaspoon dried
large clove garlic, crushed and peeled
freshly ground pepper
pinto beans, rinsed
scallions, trimmed and sliced (about 1 1/2 cups)
medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)
Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan
; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
Meanwhile, toast cumin
in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad
and toss well to combine.
Note: Wehani rice, an aromatic brown rice related to basmati, has a sweet, nutty flavor, a light reddish color, and splits like wild rice
when cooked. It can be found in the health-foods section of large supermarkets or at natural-foods stores.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Calories 325, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 125 mg, Carbohydrate 49 g, Fiber 9 g, Protein 10 g, Potassium 513 mg. Daily Values: Vitamin C 40%, Iron 20%. Exchanges: Starch 2.5,Vegetable 1,Lean Meat 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet