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 Look closely at the markings on the European Soldier beans and you'll see a soldier standing to attention! This salad uses these distinctively marked beans with their special coloring and good flavor.
Basmati rice (named after the city of Basmati in the State of Maharashtra in Central India) is noted for its intensely fragrant aroma and the extraordinary length of its cooked grains. Some of the best Basmati is imported from India, and can be bought in especially grocery stores here. Many chefs recognize Basmati’s ability to transform rice dishes into outstanding concoctions, and prefer to cook with no other kind.
Ingredients:
1 cup degassed cooked European Soldier beans, drained
1 cup cooked Basmati or long-grain rice, drained
1 carrot, thinly sliced
½ cup mushrooms, thinly sliced
½ cup zucchini, thinly sliced
¼ cup fresh parsley, finely chopped
1 garlic clove, minced
½ cup olive oil
1/3 cup white wine vinegar
1 teaspoon ground cinnamon
Salt to taste
1 teaspoon A&D Seasoning added to beans during cooling
Directions:
In a medium bowl, mix beans, rice, carrot, mushrooms, zucchini, parsley and garlic. In a smaller bowl, blend together the oil, vinegar, and cinnamon, salt to taste, and then gently toss the dressing with the bean mixture. Serve at room temperature.
Makes 4 to 6 servings.
(Recipe from Boutique Bean Pot and Pacific Grain & Foods.) |
