Rice Nicoise

By Marian Burros

Total Time
30 minutes
Rating
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Ingredients

Yield:2 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

314 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 7 grams protein; 202 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Wash and trim the beans, and cook about 5 minutes in a steamer.

  3. 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.

  4. Step 4

    When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.

  5. Step 5

    When rice is cooked, stir in and season with pepper.

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Es

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).

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