Warm Brown Rice Bean & Broccoli with Cool Fresh Herb Topping

Think summer's over just because school's started and Labor Day barbecues are a fond memory? Think again - you have plenty of time to enjoy summer's bounty especially as herbs and greens continue to prosper.

Here is a nice light but satisfying vegetarian dish for lunch or dinner.  It has the wholesomeness of warm short grained brown rice and beans, and the fresh crunch of cool veggies like red cabbage and fresh parsley.  The combo of warm and crunchy cool plays very well here.

1/4 cup barley-shaped egg noodle

1 Tbsp canola oil

1/4 cup short grain brown rice

1/4 cup Mata Indian red parboiled rice

1-1/4 cup water

1/2 tsp salt

1/4 tsp garlic powder

1 can Great Northern beans, rinsed and drained

1 generous cup tiny broccoli flowerets (1/2-inch)

2 cups baby arugula leaves

1 cup Italian parsley leaves (whole)

1/2 cup shredded red cabbage

1/4 cup sliced sweet yellow onion

palmful fresh basil leaves, julienned

2 Tbsp fresh tarragon leaves, coarsely chopped

for rice and beans:

2 Tbsp red wine vinegar

1 Tbsp olive oil

For greens salad:

2 Tbsp favorite vinaigrette (or Italian) dressing

Toast the noodle or pasta in the oil for about 2-3 minutes over medium heat until beginning to smell nutty.  Stir almost constantly.  Add the two rices and toast for another 3 minutes.  

Add the water, salt, and garlic powder and bring to a gentle boil.  Stir, reduce heat to very low, cover and cook for about 15 minutes.

Then spread the beans evenly over the pice mixture.  

Follow with the broccoli.  

Cover and cook another 10 minutes.  The broccoli should just become dark green but still remain crisp-tender.

Fluff the bean and rice mixture gently and leave uncovered to cool a bit.  

Meanwhile toss together the greens, cabbage, onion and herbs in a bowl with the dressing to taste.

Gently fold the vinegar and oil into the still warm bean and rice mixture.  

Transfer the mixture evenly into 4 bowls.  Strew a quarter of the greens salad on top of the beans and rice.  

Serves 4.

Cook’s Note:  Use what you like or have on hand.  I use ‘quick cooking’ (NOT MIUNTE RICE!!) whole short grain brown rice from Nishiki, which I find at my Asian grocer.  Regular whole grain brown rice may work as well - I like Texmati which cooks relatively quickly. 

Here, I combine short grain brown rice with Indian Mata parboiled red rice which I find at my Indian grocer - you could use regular parboiled rice, or even better, substitute equal amount of multicolor quinoa.

I also use barley shaped egg noodle, but you could use orzo, Stelline pasta or anci de peppe (dot-sized) pasta. 

Alternatively you could use fideo (Mexican thin short-cut spaghetti) or toasted vermicelli which you can find in Indian grocers.

I used Great Northern beans, but you could use Navy or garbanzo.  I used broccoli but you could use cauliflower.  I used parsley and arugula but you could use many other greens.  I used olive oil but you could use sesame oil.  In other words, use this as a master recipe - so many options.