Rice and Bean Salad

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)
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can dark kidney beans, rinsed and drained
1/4 cup olive oil
1/3 to 1/2 cup rice vinegar, according to your taste
  1.  Place rice and water in stockpot.
  2. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes.
  3. Cool to room temperature.
  4. Stir in the remaining ingredients. Chill 2 hours or longer.

Cooking With Crevolyn
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