South American Rice And Bean Salad

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South American Rice And Bean Salad

 

1 medium onion, peeled and quartered

4 medium clove garlic, peeled

2 tablespoons olive oil, divided

1 1/3 cups vegetable broth, divided

1/2 cup white rice

1 15 oz can pinto beans, drained, rinsed and drained again

1 large ripe tomato, seeded and diced in 1/2-inch cubes

1 rib celery, minced

4 tablespoons lime juice

1 teaspoon dried oregano

1 teaspoon cumin seeds

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 cup finely chopped cilantro

 

Put the onion and garlic into a small roasting pan and drizzle with 1 tablespoon

olive oil. Cook in a preheated 350 degree oven until golden brown, about 30

minutes. Stir occasionally. Remove from the oven and cool. Cut the stem ends

from the onions and discard. Chop the onions coarsely. Set the garlic aside for

the dressing.

Combine 1 cup broth and the rice in a small saucepan. Bring to a boil, stirring

well. Cover and reduce the heat to low. Cook 15 minutes, or until the rice has

absorbed the broth and is tender. Transfer to a bowl.

Add the roasted onions, pinto beans, tomato and celery to the rice.

In a small saucepan, boil the remaining vegetable broth down to 3 tablespoons.

Puree the roasted garlic in a food processor. Add the reduced broth, lime juice,

oregano, cumin seeds, paprika, cayenne, salt and 1 tablespoon olive oil. Process

until combined and pour over the salad. Add the cilantro and mix well.

Refrigerate; bring the salad to room temperature before serving.

Makes 6 servings.