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Print this recipe Italian Rice Salad with Cranberry Beans Serves 4-6

Used in Italian, Spanish and Portuguese cuisine, cranberry beans are plump, pale pink with maroon markings. They have a rich, earthy, yet sweet mild flavor and are excellent in soups and salads, with pasta dishes and casseroles.

  • ¾ cup dried cranberry beans (1½ cup cooked)
  • 2 cups Arborio rice
  • 2 tbsp. olive oil
  • ½ cup onion, minced
  • 1 tsp. salt
  • ¼ cup lemon juice
  • ¼ cup capers, drained
  • 1/3 cup sundried tomatoes (in oil), drained and chopped
  • ½ cup flat-leaf parsley, chopped
  • ¼ cup olive oil for finishing salad
  • Fresh-ground black pepper

Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35 to 45 minutes).

Wash rice thoroughly. In pot, place 2 tbsp. olive oil over medium heat; add onion and cook, stirring frequently, until soft. Add rice and stir, until the grains become opaque (3 minutes). Add 3 cups water, salt and stir gently until liquid comes to a boil. Cover tightly, lower heat and cook for 15 minutes until all the water has evaporated. Remove from heat and let stand for 15 minutes. Turn rice out into large bowl to help it cool, gently breaking up any lumps. Add lemon juice and toss lightly to mix. Add capers, tomatoes, parsley, beans, olive oil, and pepper and gently toss.

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