2 cups water
(salt --as needed)
1 cup short-grain brown rice
1/2 lb. green beans --trimmed, and cut into 1" pieces
2 carrots --peeled, diced
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 Tbsp dijon mustard
6 Tbsp extra-virgin oil
1 celery rib --diced
1 red bell pepper --cored, diced
1 bunch scallions --chopped
1-1/2 cup canned chickpeas
chopped dill --for garnish
chopped parsley --for garnish
1 bunch arugula --tough stems removed
in a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. drain rice in a colander and rinse under cold running water until cool. drain rice well. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. drain vegetables well. In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. add dill and parsley. serve on bed of arugula.
per serving (excluding unknown items): 47 calories; trace fat (6.0% calories from fat); 2g protein; 11g carbohydrate; 4g dietary fiber; 0mg cholesterol; 343mg sodium. exchanges: 0 lean meat; 2 vegetable; 0 fruit; 0 fat; 0 other carbohydrates.