Southwestern Rice & Pinto Bean Salad
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 frisée.
Servings Prep Time
2people 15minutes
Cook Time Passive Time
45minutes 25minutes
Servings Prep Time
2people 15minutes
Cook Time Passive Time
45minutes 25minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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
  1. 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.