| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 cup wehani brown rice or brown basmati rice
- 2 1/2 cup water
- 1 tsp cumin ground
- 1/4 cup olive oil extra virgin
- 1/4 cup sherry vinegar
- 1 tsp oregano dried
- 1 garlic clove large, peeled, crushed
- 1/4 tsp salt
- 1/2 tsp black pepper ground
- 2 cans pinto beans 15 oz each can, rinsed
- 1 1/2 cups scallions trimmed, sliced
- 1 cup bell pepper chopped, green, red, orange, or yellow
Ingredients
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Instructions
- 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 while 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, about 1 minute. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt & pepper. 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.
Cook's Tips
- 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 food section of large supermarkets or at natural food stores.
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