Rice Nicoise
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup long-grain rice
- ½pound green beans
- 1 or 2sprigs of fresh tarragon to yield 2 teaspoons chopped
- About 10 calamata olives
- 1ripe 8-ounce tomato
- 2teaspoons capers
- 1tablespoon olive oil
- 2tablespoons balsamic vinegar
- Freshly ground black pepper to taste
Preparation
- Step 1
Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
- Step 2
Wash and trim the beans, and cook about 5 minutes in a steamer.
- Step 3
Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
- Step 4
When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
- Step 5
When rice is cooked, stir in and season with pepper.
Private Notes
Comments
Lovely on a hot night. Attractive and easy. This was a tasty side to a grilled fish fillet. The beans were fresh from the garden. I served it neither hot nor cold. I might spice it up a bit if I were serving it with lamb or beef (Aleppo pepper, maybe).