Chewy black Forbidden Rice pairs nicely with delicate flageolets and sweet caramelized parsnips. The dressing is tangy- accented with fresh scallions and tarragon. Served warm, this dish is hearty enough to be the center of the meal. Rice and beans are packed with protein and, not to mention, a nice dose of fiber too (8 grams).
To make the flageolets I used my pressure cooker. I know that a lot of people really get the willies when one starts talking about cooking under pressure, but I am here to tell you that the new cookers are nothing like your ceiling spattering pots that your grandmother used. In fact, they are so lovely, easy and simple to use that I find myself reaching for mine more often that one might think. I’ve made lots of things in my cooker, but the best so far is the beans. I don’t mind long simmering really, I do spend a lot of time banging around the kitchen, but to get beautifully cooked beans in about 10 minutes is fantastic. AND I like to think they have a creamier texture too.
Soaking your beans ahead of time serves two purposes. The first is to save time, the second is to assist in breaking down some of the tough starches and aid in digestion. In a word, soaking takes some of the “toot” out of eating beans. You may read more information on this subject, and alternative ways to prepare beans here.
Parsnip is the Cinderella of root vegetables in my opinion. Why oh why don’t they get as much attention as say a carrot. Seriously, carrots are wonderful, really they are, and who can not love anything orange?? But parsnips are more delicate and refined and have both an earthy and a sweet taste. I also love their paleness. Like our darling Cinderella, never seeing the glory, but so beautiful and divine underneath it all.
Ingredients
- 1 cup dried beans, I used flageolets, preferably soaked overnight
- 4 medium parsnips, cut into thin batons
- 2 teaspoons canola oil
- 1 cup forbidden rice
- 4 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 Tablespoon chopped fresh tarragon, (you may use dried)
- 2 scallion, the white part minced, the green part sliced into rounds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Prepare the beans: You may start with the beans either soaked or not. In a pressure cooker, place the beans and cover with an inch of water and add a tablespoon of canola oil. The oil will tamper the starchy foam that is created while cooking and prevent the vent from clogging. If using dried beans cook for 12 minutes, for soaked beans cook for 8. Use the quick release method when done. Drain the excess water (or save for soup making), and set the beans aside. To prepare the beans stove top: Place the beans in a medium saucepan and cover with several inches of water. Bring to a boil, then reduce the heat to a simmer. Cook until the beans are tender, adding more water if necessary. Approximately 40 minutes.
Next prepare the parsnips: Preheat the oven to 400˚. Toss the parsnips with the oil and a pinch of salt and pepper. Place on a cooking sheet and roast until golden, about 20 minutes.
For the Rice: Place the rice and 1 3/4 cup of water into a saucepan with a pinch of salt and bring to the boil. Reduce to a simmer and cook until the water is absorbed and the rice is tender. About 20 minutes. Cover and keep warm.
Make the dressing: In a jar or small bowl- add the lemon juice, olive oil, garlic, mustard, honey, tarragon and minced scallion whites. Shake or whisk to emulsify, then season with salt and pepper to taste.
Add half the dressing to the warm rice and turn it out onto the platter. Add the beans on top, then the parsnips. Finish with the remaining dressing and the green scallions.
Notes
This recipe makes a fairly large batch- enough for sharing or bringing to lunch the next day. You may use canned beans if you like, just choose an organic quality bean and rinse well before adding to the salad. You may also substitute the forbidden rice with brown rice. The cooking time will be double.