Rice and Bean Salad
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)
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
Directions:
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Place rice and water in stockpot.
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Cover and cook over medium heat until rice is tender, about 45 to 50 minutes.
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Cool to room temperature.
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Stir in the remaining ingredients. Chill 2 hours or longer.