Herbed Brown Rice Salad with Corn, Fava Beans and Peas
Herbed Brown Rice Salad with Corn, Fava Beans and Peas might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 384 calories, 10g of protein, and 8g of fat per serving. This recipe serves 8. If you have short-grain brown rice, peas, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.
Instructions
In a medium saucepan, heat 1 tablespoon of the olive oil.
Add the onion and cook over moderately low heat until softened, about 7 minutes. Stir in the rice, then add the rice milk and water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 35 minutes.
Transfer the rice to a large bowl and let cool to room temperature, stirring a few times.
Meanwhile, in a medium saucepan of boiling salted water, cook the corn until just tender, about 3 minutes. Using a slotted spoon, transfer the corn to a shallow bowl. Repeat with the peas, then the fava beans, cooking them for about 2 minutes. Peel the fava beans.
In a small bowl, combine the orange juice with the vinegar, Tabasco and the remaining 2 tablespoons of olive oil.
Add the basil and tarragon and season with salt. Fold the corn, peas, favas, scallions and radishes into the cooled rice.
Add the dressing to the rice and toss to coat. Season with salt.
Spread the arugula on a platter, spoon the rice salad on top and serve.