RECIPE # 4619 - HEIRLOOM BEAN SALAD - Friday, March 25, 2011
SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
1 lb dried heirloom beans (any variety or combination of varieties for desired color and look)
1-1/2 c wild rice (or any other grain of preference i.e. Quinoa)
6 c water, vegetable stock or chicken stock
Soak beans overnight. Drain beans and add to stockpot along with liquid. Cook for 1-1/2 hours or until soft but not mushy. This process can be done 1 day in advance.
Cook rice according to package directions. This can also be done 1 day in advance.
2 T rosemary, chopped
3 T thyme, chopped
1-1/2 c Extra Virgin Olive Oil
1/2 c dijon mustard
1/4 c sugar
3/4 c red wine vinegar
Zest and juice of 2 lemons
1 bunch Italian parsley, finely chopped
Salt and pepper to taste
Heat olive oil in Small saucepan over medium heat. When hot add Rosemary and Thyme to sear the herbs and infuse the oil.
In food processor combine Dijon, sugar, vinegar, lemon juice and zest. Pulse to combine.
Keep motor running and slowly drizzle in the herb oil to the Dijon mixture to emulsify.
Turn off motor and add Parsley. Pulse a few times to incorporate. Season with salt and pepper to taste.
Toss dressing with beans and rice and serve. May be served cold, room temperature or heated gently. Great with chicken or fish or as a meatless main dish full of protein and fiber.
This freezes great. Thaw completely before serving.