Ham, Red Beans and Rice Salad Time: 30 minutes.
I use Uncle Ben's Brown Rice which looks like brown Basmati and cooks quickly, in about 15 minutes. If you can't find a quick cooking brown rice and don't want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition.
1/2 cup brown rice
1 cup chicken or beef stock - and/ or water - lots of flexibility here, use what you have
1 thick slice of baked ham, 8 - 10 oz (250 - 275 gr)
1/2 onion left from Tuesday
1/2 green bell pepper left from Tuesday
1 tsp paprika
2 tsp olive oil
1 small can green chiles optional
1 large tomato
1 15 oz can (450gr jar) red kidney beans
2 tbs snipped fresh chives
Vinaigrette
3 tbs olive oil - the good stuff
3 tbs balsamic vinegar
1 tbs Dijon-style mustard
1 tsp Worcestershire sauce
1 tbs snipped fresh oregano
Cook rice according to package directions. Roughly chop onion and pepper. Cut ham into large bite-size pieces. Heat oil in nonstick skillet. Add paprika, onion, pepper and sauté 5 minutes. Add ham and sauté just until hot and starting to lightly brown. Open drain and chop green chiles if whole. Open drain and rinse red beans. Roughly chop tomato. Add chiles, tomatoes and beans. Stir to combine, remove from heat and put into large salad bowl. Snip chives and add to bowl. Add vinaigrette, toss (using tongs or two large spoons) to combine
When the rice is done, remove from heat, fluff with fork and add it to the ham and beans. Toss well to combine and serve.
Vinaigrette
Put vinegar, mustard, Worcestershire and oregano in small bowl and whisk to combine. Slowly drizzle in oil, whisking constantly. Pour vinaigrette over rice salad and toss lightly to combine. Serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
