Brown Rice Salad with Tomatoes and Green Beans
Dress Up the Ordinary
A great summer side dish: brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.
2 1/2 cups water
1 cup long-grain brown rice
2 cups green beans, cut into 1-inch pieces
3 tablespoons red wine vinegar
2 teaspoons grainy mustard
5 tablespoons olive oil
2 medium tomatoes, chopped
1/4 cup coarsely chopped fresh tarragon (or substitute parsley)
Salt and ground black pepper
Bring the water to a boil over medium high heat. Whisk in the Glace de Poulet Gold®, then add the rice. Reduce the heat, cover the pan, and simmer until the rice is tender, 40-45 minutes. Let stand for 5 minutes, then transfer the rice to a large mixing bowl and let cool slightly.
While the rice is cooking, fill a saucepan 3/4 full with water and bring it to a boil. Add the beans and cook for 2 minutes, until they're bright green and barely tender. Drain the beans and rinse under cold water.
In a small bowl, whisk together the vinegar and mustard. Gradually drizzle in the oil, whisking constantly.
Add the dressing to the rice, along with the beans, tomatoes, and tarragon, and stir well to combine. Season to taste with salt and pepper. Serve the salad at room temperature or chilled.
If you like, top the salad with crumbled goat cheese or feta for an extra hit of flavor.