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KC: Rice & Bean Salad with Fresh Herbs - pareve

Posted by : Lita Lotzkar

    Katherine Hayhoe writes from the Electronic Gourmet Guide:
    "I created this recipe as a way of using up leftover rice and was so
    happy with the results that I felt I had to include it here. The
    herb and vegetable flavors are fresh and light and mingle well
    together, yet each ingredient retains its own unique taste and
    texture. The sweetness of the kidney beans is contrasted by the tart
    and tangy pepperoncini peppers, and the entire collection of tastes
    and aromas is woven together in the fabric of the nutty brown rice."

    Ingredients

       2 cups cooked brown rice, preferably brown basmati
       1 cup cooked kidney beans (or one 8-3/4 ounce can,
       drained and rinsed)
       1/4 cup sliced pepperoncini
       1/3 cup red onion, sliced into thin rings and quartered
       2 tablespoons rice vinegar
       1 tablespoon extra virgin olive oil
       1 medium Roma tomato, chopped
       1/2 teaspoon dried oregano, crushed
       1/4 cup fresh basil, julienned
       3 tablespoons fresh cilantro, chopped
       salt, to taste
       fresh cracked black pepper, to taste
       1/4 cup grated Parmesan or Romano

    Reheat the rice until just warmed through. Pour the warm rice in a
    mixing bowl and add all ingredients except for 1 tablespoon of the
    julienned basil and half of the grated cheese. Toss thoroughly.

    Let the mixture sit anywhere from 5 minutes to 1 hour. Serve topped
    with the remaining basil and grated cheese and an extra crack of
    pepper.

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