Vegetable Rice Salads with Beans Recipe | Food Network Kitchen

Ingredients

• 2 cups water
• Salt
• 1 cup short-grain brown rice
• 1/2 pound green beans, trimmed, cut into 1-inch pieces
• 2 carrots, peeled, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 6 tablespoons extra-virgin oil
• 1 celery rib, diced
• 1 red bell pepper, cored, diced
• 1 bunch scallions, chopped
• 1 1/2 cups canned chickpeas
• Chopped dill, for garnish
• Chopped parsley, for garnish
• 1 bunch arugula salad, tough stems removed