|Green peas star in this protein-rich meal.|
I think I know how salad meals came about. Besides the motivation many cooks have to serve cold meals in summer, there could be another reason for dinner salads: skimpy garden harvests. Today I went out to my garden expecting to come away with enough green beans for three descent servings, but instead I came away with just a handful of beans.
|Today’s garden take included a few green beans|
So what do you do with a handful of green beans? I rummaged through the pantry and came away with a half-cup of basmati rice and a half-cup of sushi rice. I’ve started the school year with a fresh crop of students, and–well–I haven’t been grocery shopping in a minute. A long minute.
- 10-12 green beans (rinsed, clipped at each end, and cut in half)
- 10 ounces green peas, frozen
- 2 14-ounce cans chickpeas, drained and rinsed
- 2 cups cooked rice
- 1 14-ounce can fire-roasted, diced tomatoes
- Kosher salt to taste
- Cracked white pepper
- 2 sprigs, chopped parsley (for garnish)
- Blanch the green beans in 2 cups of water for 3-4 minutes in boiling water. Remove beans from water with tongs (reserve boiled water for the green peas). Turn off the burner.
- Immediately plunge beans into an ice bath (a medium to large bowl filled with ice and water). Set aside.
- Pour frozen peas into the water from which you removed the green beans. Leave the peas in the water for 4-5 minutes without turning on the burner. The water will be hot enough to cook the peas.
- Drain the peas and pour them into a second bowl of iced water. Set aside.
- In a large bowl, add the cook rice and diced tomatoes. Mix gently with a large spoon. Season with salt and pepper and refrigerate until cool.
- Remove rice from refrigerator and add the chickpeas, green peas, and green beans. Stir gently to mix ingredients.
- Transfer to a serving bowl and garnish with parsley.