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Steamed Rice and Legume Salad with Seasonal Vegetables

This vibrant cold dish combines nutritious legumes and fluffy rice, steamed with seasonal vegetables for a fresh and flavorful meal perfect for November.

Cold dish
Prep 15m · Cook 30m · Total 45m
9 ingredients

As the season shifts in November, fresh produce becomes a cornerstone of comfort. This dish celebrates the harvest with legumes that symbolize strength and resilience, echoing the complexities of leadership transitions and international relations. The use of rice as a base reflects stability, while the colorful vegetables represent hope and growth amidst change. Inspired by Hegseth Is Purging Military Leaders With Little Explanation and Russian Sanctions Risk Straining Trump’s Chummy Relationship With Hungarian Leader.

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 400 ml of water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked.
  2. While the rice cooks, prepare the vegetables. Trim the green beans and cut the carrots into thin strips.
  3. Fill a steamer pot with water and bring it to a boil. Place the green beans and carrot strips in the steamer basket and steam for about 5-7 minutes until tender but still crisp.
  4. Once the rice is cooked, fluff it with a fork and let it cool slightly. In a large bowl, combine the fluffed rice, chickpeas, and steamed vegetables.
  5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper. Pour the dressing over the rice and vegetable mixture, tossing gently to combine.
  6. Serve chilled or at room temperature, garnished with fresh herbs if desired.