VEGAN

BROWN RICE SALAD WITH RED PEPPERS AND DRIED APRICOTS

2¼ cups water

1 cup long-grain brown rice, such as brown basmati

1 can (15 ounces) pinto beans, drained and rinsed

³⁄₄ cup walnut pieces, chopped

3 large jarred roasted red peppers or pimientos, chopped, plus 2 tablespoons liquid from the jar

4 scallions, thinly sliced

16 dried apricots, thinly sliced

2 tablespoons fresh lime juice

2 tablespoons toasted walnut oil

1 tablespoon minced fresh oregano leaves or 2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon ground pure chile powder, preferably chipotle chile powder

½ teaspoon ground cinnamon

1. Combine the water and rice in a medium saucepan and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until the rice is tender and the water has been absorbed, about 40 minutes. Set aside, covered, to steam for 10 minutes.

2. Transfer the cooked rice to a large bowl and toss in all the other ingredients: the beans, walnuts, roasted peppers (and the liquid from the jar), scallions, dried apricots, lime juice, walnut oil, oregano, cumin, chile powder, and cinnamon. Stir well.

SERVES 6

Active time: 15 minutes

Total time: 55 minutes

Make ahead: Immediately after preparing, cover and store in the fridge for up to 4 days.

Save time: Use 3¹⁄₃ cups cooked long-grain brown rice and omit soaking and cooking the raw grains.

CHEF IT UP!

• Roast 3 red bell peppers over an open flame; seal them in a large bowl covered with plastic wrap for 10 minutes before peeling off the blackened bits. Then seed and stem the peppers and chop them up. No reason just to use red bell peppers! Try poblanos for lots more kick. In any event, you’ll need to add 2 tablespoons canned broth to the salad to moisten it (since you won’t be using the liquid from the jarred peppers). Also, check the salad for salt when done since we’ve used the liquid from the jarred peppers to carry salt into the salad.

TESTERS’ NOTES

• A fairly straightforward salad, you want the most present flavors from each of the ingredients. Toasted walnut oil adds a pop of nuttiness to the salad, an excellent pairing with the brown rice. Once you’ve opened the can or jar, store the oil in your fridge for up to 3 months.
• Long-grain brown rice is the best choice for salads. While medium-grain and short-grain brown rices are lovely in hot dishes, they can gum up a salad, especially after storage in the fridge.
• That said, long-grain rice does have an Achilles heel: It sucks up any available moisture. Thus, a rice salad can dry out after a couple of days. Keep yours well covered in the fridge to prevent inadvertent evaporation that can worsen the problem. And add a little more oil or some canned broth to loosen up a salad that’s become too dry.