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Submitted by: Courtney
By: Eating Well
1 C wehani brown rice or brown basmati rice
2-2 1/2 C water
2 teaspoons cumin seeds or 1 teaspoon ground cumin
1/4 C sherry vinegar
1 Tbs. chopped fresh oregano or 1 teaspoon dried
1 large clove garlic, crushed and peeled
1/4 teaspoon salt
1/2 teaspoon pepper
2 15-ounce cans pinto beans, rinsed
8 scallions, trimmed and sliced, (about 1 /12 C)
1 med. bell pepper (green, yellow, orange, or red) chopped
1 Combine rice and water in a 3 quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40-45 min. Remove from heat, let rest, covered, for 10 min. Spread the rice out on a large baking sheet till cooled to room temp., about 15 min.
2 Meanwhile, toast cumin in a small skillet over med.-high heat till fragrant and lightly toasted, 1 to 2 min. for seeds, 1 min. for ground cumin. Transfer to a blender or food processor and let cool for several min. Add vinegar, oregano, garlic, salt, and pepper and process until the garlic is finely chopped.
3 Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour dressing over the salad and toss well to combine. Serve over salad greens, if desired.
