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Southwestern Rice & Pinto Bean Salad

This Recipe Is:

WebMD Recipe from EatingWell.com

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisée.

Ingredients

Prep: 15 minutes | Cook: 55 minutes | Total Time: 1 hour 10 minutes

1 cup
Wehani brown rice or brown basmati rice
2-2 1/2 cups
water
2 teaspoons
cumin seeds or 1 teaspoon ground cumin
1/4 cup
extra-virgin olive oil
1/4 cup
sherry vinegar
1 tablespoon
chopped fresh oregano or 1 teaspoon dried
1 large clove
garlic, crushed and peeled
1/4 teaspoon
salt
1/2 teaspoon
freshly ground pepper
2 15-ounce cans
pinto beans, rinsed
1 medium
bell pepper, green, yellow, orange or red, chopped, (about 1 cup)
8
scallions, trimmed and sliced (about 1 1/2 cups)

Instructions

Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.