Back 1 Cup Basmati Rice
2 Cups Water
1 teas. Watkins Tarragon
1/2 teas. Watkins Garlic Powder
1-1/2 Cups Cooked or Canned Black Beans, drained
1/3 Cup Each Chopped Green, Red, and Yellow Bell Peppers
1/4 Cup Chopped Onion
1 teas. Watkins Minced Green Onion
Dressing
3 Tbsp. Rice Wine Vinegar
2 Tbsp. Walnut Oil
2 Tbsp. Water
1-1/2 Tbsp. Watkins German Mustard
1/4 teas. Salt, more or less as desired
1/4 teas. Watkins Black Pepper, more or less as
desired
Garnish
Endive Spears
Cherry Tomato Flowers
Lime Zest Strips
Yellow Squash Strips
Sliced Avocado
Rince rice well. In medium saucepan, bring water, tarragon and garlic powder to a boil. Add rice and return to a boil. Reduce heat, cover and simmer for 12 to 14 minutes or until the water has absorbed. Stir to fluff. Remove from heat and let stand 5 minutes. In large bowl, combine beans, peppers, onions, minced green onion, and warm rice. Combine dressing ingredients; mix well. Pour over salad and toss lightly to coat. Let stand at room temperature for 2 hours or refrigerate and let come to room temperature before serving.
To serve, place endive spears in flower pattern on six individual plates. Place salad in center of each. Garnish with cherry tomato flowers, lime zest, yellow squash strips, and sliced avocado. Makes 6 servings.
© Copyright 1999 The Rising
Stars Team
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