Beans and Rice
Here are some other recipes that might work for potluck dinners. These are all from a Williams and Sonoma book on, cleverly, beans and rice.
Mixed Bean Salad with Balsamic Dressing
1/2 c. dried black beans
1/2 c. dried black eyed peas
1/2 c. dried adzuki beans (these are little red beans)
1/4 c. balsamic vinegar
2 tsp. Dijon mustard
1/2 c. extra-virgin olive oil
salt and fresh ground pepper
1/2 lb. fresh green beans, ends trimmed and cut into 1-inch pieces
1 small red onion, chopped
3 Tbsp. chopped fresh parsley
Pick over and discard any damaged beans or stones. Rinse the dried beans and soak them in separate bowls, at least 3 hours.
Drain the beans and place in separate saucepans with water to cover by 2 inches. Bring to boile, reduce heat to low and simmer, uncovered, until beans are tender. It's about 1 hour for black beans, 45 minutes for black-eyed peas, 30-45 min for adzuki beans. Drain and combine in large bowl.
Whisk together vinegar, mustard, olive oil and salt in pepper in separate bowl. Add to warm beans, toss to coat and let cool.
Fill a saucepan 3/4 full of water and bring to boil. Add green beans and boil about 7 minutes, until tender. Drain and let cool.
Add green beans, onions and parsley to the cooled mixed beans. Toss well and serve at room temperature or chilled.
Brown Rice Tabbouleh
2/3 c. brown rice
2 c. water
1/2 tsp salt
1/2 c. extra-virgin olive oil
4 or 5 cloves of minced garlic
1 c. fresh lemon juice
1 bunch green onions, cut crosswise into slices 1/4 inch thick
2 bunches fresh parsley, chopped
4 Tbsp. fresh chopped mint
4 tomatoes, diced
1 cucumber, diced
pepper
romaine leaves or warm pita bread
Rinse rice well and drain. Place in heavy saucepan with water and salt. Bring to boil, reduce heat to low, and cook covered for 45 minutes. Do not remove cover to stir. After 45 minutes, uncover and check to see if rice is tender and water is absorbed. If not, re-cover and cook for a few minutes longer. Then uncover, drizzle with 1/4 cup of oil, and fluff gently. Let cool completely.
Place cooled rice in the bottom of a large salad bowl. Mix together with remaining olive oil, garlic and lemon juice. Layer in given order: green onions, parsley, mint, tomatoes and cucumbers. Sprinkle lightly with salt and pepper and cover with plastic wrap. Refrigerate for at least 4 hours and up to 24.
Serve with romaine leaves or warmed pita bread for scooping.
Mixed Bean Salad with Balsamic Dressing
1/2 c. dried black beans
1/2 c. dried black eyed peas
1/2 c. dried adzuki beans (these are little red beans)
1/4 c. balsamic vinegar
2 tsp. Dijon mustard
1/2 c. extra-virgin olive oil
salt and fresh ground pepper
1/2 lb. fresh green beans, ends trimmed and cut into 1-inch pieces
1 small red onion, chopped
3 Tbsp. chopped fresh parsley
Pick over and discard any damaged beans or stones. Rinse the dried beans and soak them in separate bowls, at least 3 hours.
Drain the beans and place in separate saucepans with water to cover by 2 inches. Bring to boile, reduce heat to low and simmer, uncovered, until beans are tender. It's about 1 hour for black beans, 45 minutes for black-eyed peas, 30-45 min for adzuki beans. Drain and combine in large bowl.
Whisk together vinegar, mustard, olive oil and salt in pepper in separate bowl. Add to warm beans, toss to coat and let cool.
Fill a saucepan 3/4 full of water and bring to boil. Add green beans and boil about 7 minutes, until tender. Drain and let cool.
Add green beans, onions and parsley to the cooled mixed beans. Toss well and serve at room temperature or chilled.
Brown Rice Tabbouleh
2/3 c. brown rice
2 c. water
1/2 tsp salt
1/2 c. extra-virgin olive oil
4 or 5 cloves of minced garlic
1 c. fresh lemon juice
1 bunch green onions, cut crosswise into slices 1/4 inch thick
2 bunches fresh parsley, chopped
4 Tbsp. fresh chopped mint
4 tomatoes, diced
1 cucumber, diced
pepper
romaine leaves or warm pita bread
Rinse rice well and drain. Place in heavy saucepan with water and salt. Bring to boil, reduce heat to low, and cook covered for 45 minutes. Do not remove cover to stir. After 45 minutes, uncover and check to see if rice is tender and water is absorbed. If not, re-cover and cook for a few minutes longer. Then uncover, drizzle with 1/4 cup of oil, and fluff gently. Let cool completely.
Place cooled rice in the bottom of a large salad bowl. Mix together with remaining olive oil, garlic and lemon juice. Layer in given order: green onions, parsley, mint, tomatoes and cucumbers. Sprinkle lightly with salt and pepper and cover with plastic wrap. Refrigerate for at least 4 hours and up to 24.
Serve with romaine leaves or warmed pita bread for scooping.
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