Rice Salad With Beans, Lemon and Herbs

3.8 (35)

In her cookbook “A New Way to Food,” Maggie Battista writes astir making this elemental crockery — which she dubbed Italian-Style Leftover Rice Salad — utilizing Spanish turmeric rice. “It whitethorn look unusual to suggest adding Spanish atom to an Italian-style atom salad, but it feels earthy to maine arsenic my household was a premix of some of these cultures. … We ate [rice] for practically each repast and ever managed to person fractional a cookware leftover.” If you person leftover atom of astir immoderate benignant successful the refrigerator oregon freezer, you tin flip this crockery unneurotic successful 15 to 20 minutes. Here we made it with long-grain achromatic rice. The operation of creamy achromatic beans, atom and agleam greens and herbs marque for a bright, airy main oregon broadside dish. You tin usage canned oregon homemade beans, adhd large handfuls of greens oregon beryllium judicious. Battista suggests adding tinned tuna arsenic well, arsenic an option.

Note: If you don’t person leftover atom and request to marque a caller batch, the magnitude of uncooked atom you’ll request to output 1 cupful of cooked atom volition alteration depending connected the chosen rice. For 1 cupful of cooked long-grain achromatic rice, rinse 1/3 cupful of atom until the h2o runs clear. Then, spot it successful a small, lidded saucepan implicit medium-high heat. Add 1/2 spoon olive lipid and disturbance to overgarment the rice. Add 2/3 cupful of water, a pinch of salt, if desired, and bring to a boil. Reduce the vigor to low, screen and simmer until the atom is tender and the h2o is absorbed, 10 to 15 minutes.

Storage: Refrigerate for up to 2 days.

Ingredients

Nutritional Facts

Per serving (1 1/4 cup)

• Calories

  388

• Fat

  15 g

• Saturated Fat

  2 g

• Carbohydrates

  52 g

• Sodium

  163 mg

• Protein

  12 g

• Fiber

  8 g

• Sugar

  4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “A New Way to Food” by Maggie Battista (Roost Books, 2019).

Tested by Ann Maloney.

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