Herbed Brown Rice Salad with Corn, Fava Beans and Peas

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Herbed Brown Rice Salad with Corn, Fava Beans and Peas

 

3 tablespoons extra-virgin olive oil

1 large onion, chopped

2 cups short-grain brown rice

2 cups rice milk

2 cups water

2 cups corn kernels

1 cup shelled fresh peas from 1 pound in the pod

1 cup shelled fava beans from 1 pound in the pod

3 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon hot sauce

1/4 cup chopped basil

1 tablespoon coarsely chopped tarragon

salt

8 medium scallions, white and light green parts only, thinly sliced crosswise

1 bunch small radishes, thinly sliced crosswise

1 bunch arugula

 

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, hot sauce 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.

 

 

 

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