Side Pannel
South American Rice and Bean Salad
South American Rice and Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1 md Onion, peeled and quartered
- 4 md Cloves garlic, peeled
- 2 tb Olive oil, divided
- 1 1/3 c Vegetable broth, divided
- 1/2 c White rice
- 1 15-oz can pinto beans,
- Drained, rinsed and drained
- Again
- 1 lg Ripe tomato, seeded and
- Diced in 1/2-inch cubes
- 1 Rib celery, minced
- 4 tb Lime juice
- 1 ts Dried oregano
- 1 ts Cumin seeds
- 1/2 ts Paprika
- 1/8 ts Cayenne pepper
- 1/4 ts Salt
- 1/4 c Finely chopped cilantro
Directions
1. Put the onion and garlic into a small roasting pan and drizzle with 1
tablespoon olive oil. Cook in a preheated 350-degree oven until golden
brown, about 30 minutes. Stir occasionally. Remove from the oven and cool.
Cut the stem ends from the onions and discard. Chop the onions coarsely.
Set the garlic aside for the dressing.
2. Combine 1 cup broth and the rice in a small saucepan. Bring to a boil,
stirring well. Cover and reduce the heat to low. Cook 15 minutes, or until
the rice has absorbed the broth and is tender. Transfer to a bowl.
3. Add the roasted onions, pinto beans, tomato and celery to the rice.
4. In a small saucepan, boil the remaining vegetable broth down to 3
tablespoons.
5. Puree the roasted garlic in a food processor. Add the reduced broth,
lime juice, oregano, cumin seeds, paprika, cayenne, salt and 1 tablespoon
olive oil. Process until combined and pour over the salad. Add the cilantro
and mix well. Refrigerate; bring the salad to room temperature before
serving.
tablespoon olive oil. Cook in a preheated 350-degree oven until golden
brown, about 30 minutes. Stir occasionally. Remove from the oven and cool.
Cut the stem ends from the onions and discard. Chop the onions coarsely.
Set the garlic aside for the dressing.
2. Combine 1 cup broth and the rice in a small saucepan. Bring to a boil,
stirring well. Cover and reduce the heat to low. Cook 15 minutes, or until
the rice has absorbed the broth and is tender. Transfer to a bowl.
3. Add the roasted onions, pinto beans, tomato and celery to the rice.
4. In a small saucepan, boil the remaining vegetable broth down to 3
tablespoons.
5. Puree the roasted garlic in a food processor. Add the reduced broth,
lime juice, oregano, cumin seeds, paprika, cayenne, salt and 1 tablespoon
olive oil. Process until combined and pour over the salad. Add the cilantro
and mix well. Refrigerate; bring the salad to room temperature before
serving.
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