Bean- and Rice Salad
Bean‑and‑rice salad with nectarines and pumpkin seeds: the perfect meal for on the go – a tasty filling at work or during a picnic!
Ingredients
- Salt
- 100 g whole grain rice
- 200 g sliced beans
- 20 g pumpkin seeds (1 heaping tablespoon)
- 360 g nectarines (3 nectarines)
- 3 tbsp white balsamic vinegar
- Pepper
- Cayenne pepper
- 3 tbsp classic vegetable broth
- 2 tbsp sunflower oil
Instructions
-
1.
Bring 450 ml water to a boil in a pot and season with salt. Add the whole grain rice, bring back to a boil, then cover and simmer over low heat for about 25 minutes.
-
2.
Meanwhile, rinse the beans, drain and trim them. Slice the beans diagonally into roughly 5 mm thick strips, add them to the rice, and continue cooking for another 7 minutes.
-
3.
Drain the bean‑rice mixture in a sieve. Transfer it to a large bowl and let it cool while stirring occasionally.
-
4.
Toast the pumpkin seeds in a dry pan until fragrant, transfer to a small plate, and allow to cool.
-
5.
Wash the nectarines, drain, halve, pit, and cut into wedges. Add them to the rice‑bean mixture.
-
6.
In a small bowl whisk together the balsamic vinegar, salt, pepper, cayenne pepper, vegetable broth, and sunflower oil to make the dressing.
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7.
Pour the dressing over the rice mixture, stir well, and let the salad marinate for about 15 minutes.
-
8.
Season with additional salt and pepper, then transfer to a tightly sealed food container (about 1.5 L). Just before serving, mix in the pumpkin seeds from a small freezer bag into the salad.
