Sunday, September 13, 2009

Italian Rice Salad

2 cups water, divided
1 cup basmati or long-grain rice
3/4 teaspoon salt, divided
1 (15.75 ounce) can fat-free, less-sodium chicken broth
Olive oil-flavored cooking spray
1 pound (1-inch) diagonally cut green beans
2 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
2 cups halved grape tomatoes
3/4 cup chopped green onions
1/4 cup (1-ounce) grated fresh pecorino Romano cheese
1/4 teaspoon ground black pepper

Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.

Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.

--Adapted from Cooking Light magazine

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