This mix of grains, vegetables, and more makes for a satisfying vegetarian meal-in-one-bowl (although it’s also good with meat). You can substitute any grain — quinoa, red rice, or even a mix of red and white quinoa and buckwheat. Whatever you choose, it is the perfect light dish to enjoy on the porch when the temperature soars.
|2||tablespoons lemon juice|
|1||tablespoon sherry vinegar|
|1||teaspoon Dijon mustard|
|Salt and pepper, to taste|
|2||teaspoons finely chopped chives|
|8||tablespoons olive oil|
1. In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, and chives.
2. Gradually whisk in the oil in a thin stream until combined. Taste and add salt and pepper, if you like.
|1||cup black rice|
|Salt, to taste|
|1||(14 ounce) can chickpeas, rinsed and drained|
|⅓||cup golden raisins|
|½||pound green beans|
|1||teaspoon olive oil|
|1||handful fresh mint leaves|
|2||handfuls baby spinach leaves|
|2||handfuls baby arugula|
|16||cherry or grape tomatoes, halved|
|8||radishes, thinly sliced|
|2||ounces feta cheese, crumbled|
1. In a small saucepan over medium heat, bring the rice, water, and a pinch of salt to a boil. Adjust heat to a simmer, cover the pot, and cook the rice for 40 to 45 minutes, or until it is tender and the liquid has been absorbed. Set aside to cool. Stir in the scallions, chickpeas, raisins, and half the dressing.
2. Prepare a bowl of ice water. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, or until tender. With tongs, transfer the beans to the bowl of ice water and swish around for 1 to 2 minutes. Drain beans and transfer to a bowl. Toss beans with the olive oil and salt to taste.
3. In one large or 4 individual bowls, layer the black rice, green beans, mint, spinach, arugula, tomatoes, and radishes. Sprinkle with the feta and drizzle with the remaining dressing. Sally Pasley VargasSally Pasley Vargas can be reached at firstname.lastname@example.org.