Bring 2 quarts of water to a boil, add 1/2
tsp salt, then the rice. Lower the heat to a simmer and cook for
approximately 45 minutes, or until the rice is done.
While the
rice is cooking, boil the bean broth in a small pan until reduced to 1/3
cup. Pour into the bottom of a serving bowl large enough to contain the
rice and the vegetables. Set aside and cool to room temperature. Add all the
vegetables and herbs to the bowl. When the rice is ready, drain off any
excess water and add it, while steaming hot, to the vegetables. Toss
well and season with salt to taste, plenty of black pepper, and a
squeeze of fresh lemon juice.
Serves 4
The heat of the rice bring out the flavors
of the herbs and vegetables. Thickened bean broth provides an oil-less
dressing to moisten the rice and carry the flavors. (If you haven't any
bean broth, add an extra tomato for moistness). The vegetables and herbs
listed above are mainly suggestions. Feel free to use others that
are appealing to you and in season and omit those you don't care for.
