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Green Bean, Red Rice and Almond Salad

Green Bean, Red Rice and Almond Salad 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jul 17, 2013

This salad combines chewy, slightly nutty red rice with crisp green beans (preferably thin haricots verts) in a dressing made creamy by almond butter. It can be eaten hot, cold or in between.

Make Ahead: The red rice can be cooked and refrigerated for up to 3 days or frozen for up to 3 months. The green beans can be cooked and refrigerated a day in advance. The salad without the almonds, parsley and pepper can be assembled and refrigerated a few hours in advance.


Servings: 6
Ingredients
  • 1 cup uncooked red rice (may substitute brown rice)
  • 1 1/4 cups water
  • 2 pounds haricot verts or thin green beans, trimmed
  • 3 tablespoons all-natural unsweetened almond butter
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon fine sea salt
  • 2/3 cup almonds, toasted and coarsely chopped (see NOTE)
  • 1 cup chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Directions

Combine the red rice and water in a small saucepan. Bring to a boil, lower the heat until the liquid is barely bubbling, cover and cook for 20 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes, then uncover and fluff with a fork. Depending on whether your salad will be served warm or cold, partially cover the rice to keep it warm; let the rice come to room temperature; or cool, then refrigerate.

Meanwhile, set up a steamer over a separate saucepan of water on medium heat. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Cool if desired.

Whisk together the almond butter, oil, lemon juice, vinegar and salt in a large salad bowl.

Add the cooked beans, turning them gently in the dressing to coat. Stir in the rice. Taste, and adjust the seasoning. Add the chopped almonds and parsley, then season with pepper to taste; toss to incorporate.

Serve warm, at room temperature or cold.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the skillet to avoid scorching. Cool completely before using


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Recipe Source

Adapted from "The French Market Cookbook," by Clotilde Dusoulier (Clarkson Potter, 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 360


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 380mg 16%

Total Carbohydrates: 41g 14%

Dietary Fiber: 9g 36%

Sugar: 3g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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