I made this dish, inspired by ingredients used in Indian dishes, for a pot luck party. Pasta salad has been done so many times so this fusion meal was my solution to making a light summer dish that is both vegan and gluten free. Before heading out into the garden I prepared all of the elements then mixed it all together when I came inside to get ready to go. The spoonful Xav and I sampled passed inspection. I hope you enjoy!
1/2 cup red mung beans; soaked overnight
1/2 cup brown basmati rice; soaked overnight
2-3 cloves garlic; crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 yellow bell pepper; diced
2 tomatoes; diced
1/2 cup red onion; minced
large handful parsley (I used flat Italian); chopped
1 carrot; shredded
Drain and rinse beans that have soaked over night, place in a medium sized pot, add 4 cups water, bring to a boil, reduce heat, simmer till the beans are soft (1 1/2 – 2 hours), drain and rinse.
Drain and rinse rice that has soaked over night, place in a small pot, add 3/4 cup water, bring to a boil, reduce heat and simmer till the water has all been absorbed (about 20 minutes).
Meanwhile, mix together ingredients for marinate in a small glass or ceramic bowl; garlic, cumin, coriander, salt, pepper, vinegar and olive oil. Set aside.
Prepare vegetables, place in a bowl, cover and store in refrigerator.
Place cooked rice and cooked and rinsed beans in a large glass or ceramic bowl, add marinade, mix, cover and store in refrigerator to chill.
Add the vegetables to the marinated rice and beans, stir and serve.