Monday, August 19, 2013

Green Bean, Red Rice & Almond Salad

Fresh green beans are plentiful this time of year.  The French Market Cookbook, written by Clotilde Dusoulier, pairs red rice with freshly steamed green beans for a tasty side dish.  A handful of ingredients produce a wonderfully nutty dressing that comes together quickly.

Green Bean, Red Rice and Almond Salad
2 lbs green beans, trimmed
3 Tb natural unsweetened almond butter
3 Tb extra virgin olive oil
3 Tb fresh lemon juice
1 Tb cider vinegar
1 tsp fine sea salt 
3 C cooled red rice, cooked according to pkg directions(from 1 C dry)
2/3 C almonds, toasted and chopped
1 C flat leafed parsley, chopped
As written, the recipe states it serves six.  I cut the ingredients in half and it was more than enough for four people.
Steam the green beans for 7-8 minutes, then allow to cool. 
In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.  Gently stir the green beans into the dressing, then the cooled rice and stir to coat everything well.  It can be covered and refrigerated at this point.
Just before serving, add the chopped almonds and parsley, a few grinds of fresh black pepper and you are ready for a delicious treat. 

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