Sweet Brown Rice Salad Serves 6 Sweet brown rice serves as the base of this delightfully simple, low-fat salad. To minimize stickiness, the rice is added to boiling water, then cooked, with little stirring. The result is a slightly chewy, delicately sweet grain.
Prep Time: 15 minutes
Cooking Time 35 minutes
1 cup sweet brown rice
4 cups water
1/2 teaspoon salt
1-1/2 cups cooked pinto beans
1/2 cup garbanzo beans
2 cups fresh or frozen corn kernels
3/4 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 tablespoons balsamic vinegar
2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 tablespoons chopped cilantro
1. Rinse rice well and let drain. Bring the water and salt to a boil in a medium saucepan. Stir in the rice and return to a boil. Reduce heat to medium and cook, covered, until the rice is tender, about 35 minutes. As the rice cooks, stir once or twice to prevent grains from sticking to the bottom of the pan. Transfer cooked rice to a strainer and rinse with cold water. Drain the rice well, then transfer it to a mixing bowl.
2. Stir the remaining ingredients into the rice. Set salad aside, covered, for at least 20 minutes, so the flavors can marry.
