In the news:
Recipe: Green Bean, Red Rice and Almond Salad
1 cup uncooked red rice (may substitute brown rice)
1¼ 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
1 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
1. 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 five 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.
2. 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, seven to eight minutes. Cool if desired.
3. Whisk together the almond butter, oil, lemon juice, vinegar and salt in a large salad bowl.
4. 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.
5. Serve warm, at room temperature or cold.
Nutritional information per serving: 360 calories, 10 g protein, 41 g carbohydrates, 20 g fat, 2 g saturated fat, 0 mg cholesterol, 380 mg sodium, 9 g dietary fiber, 3 g sugar
Adapted by The Washington Post from “The French Market Cookbook,” by Clotilde Dusoulier (Clarkson Potter, 2013).