Ingredients:
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
- 15-ounce can unsalted garbanzo beans, rinsed and drained
- 15-ounce can unsalted dark kidney beans, rinsed and drained
- 1/4 cup olive oil
- 1/3 to 1/2 cup rice vinegar, according to your taste
Directions:
- Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes.
- Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.
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