Vegetable Rice Salads with Beans

Ingredients

• 1 bunch arugula salad 
• 0.3 teaspoon pepper black freshly ground
• 1.5 cups chickpeas canned
• 2  carrots diced peeled
• 1 rib celery diced
• 1 tablespoon dijon mustard 
• 4 servings optional: dill chopped for garnish
• 0.5 pound green beans trimmed cut into 1-inch pieces
• 2 tablespoons juice of lemon fresh
• 6 tablespoons oil extra-virgin
• 4 servings parsley chopped for garnish
• 1  bell pepper diced red cored
• 0.5 teaspoon salt 
• 4 servings salt 
• 1 bunch scallions chopped
• 1 cup short-grain brown rice 
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• colander

Directions

1. In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes.
2. Drain rice in a colander and rinse under cold running water until cool.
3. Drain rice well.
4. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath.
5. Drain vegetables well.
6. In a large bowl whisk together lemon juice, mustard, salt, and pepper.
7. Add oil in a stream and whisk until emulsified.
8. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning.
9. Add dill and parsley.
10. Serve on bed of arugula.