Italian Rice Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice.

Ingredients

• 2 cups water, divided
• 1 cup basmati or long-grain rice
• 3/4 teaspoon salt, divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• Olive oil-flavored cooking spray
• 1 pound (1-inch) diagonally cut green beans
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 cups halved grape tomatoes
• 3/4 cup chopped green onions
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 1/4 teaspoon ground black pepper

Directions

1. Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
3. Coat a large baking sheet with cooking spray.
4. Spread rice in an even layer on baking sheet; cool to room temperature.
5. Bring 1 cup water to a boil in a large pan.
6. Add beans; cover and cook 5 minutes or until crisp-tender.
7. Drain and plunge beans into ice water; drain.
8. Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk.
9. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine.
10. Cover and chill.

Yield: 6 servings (serving size: 1 1/3 cups)