Red Rice Salad With Favas, Walnuts And Red Peppers Recipe - Los Angeles Times

Name: Red Rice Salad With Favas, Walnuts And Red Peppers Recipe - Los Angeles Times
Ingredients: 1 tablespoon lemon juice; 1 tablespoon sherry vinegar or red wine vinegar; Salt and freshly ground pepper; 1 small garlic clove, finely chopped or put through a press; 1/2 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; 3 tablespoons walnut oil; 3/4 pound fava beans, husked and shelled; 3 cups cooked red or pink rice (such as Lundberg Sprouted Red Rice or Lotus Foods Madagascar Pink); 1 good-size red pepper, cut in fine dice (about 1 cup dice); 1/2 cup coarsely chopped walnuts or pecans; 1/4 to 1/2 cup chopped fresh herbs, such as parsley, marjoram, oregano; Prepared dressing

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There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on...

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Ingredients

1 tablespoon lemon juice
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper
1 small garlic clove, finely chopped or put through a press
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoons walnut oil
3/4 pound fava beans, husked and shelled
3 cups cooked red or pink rice (such as Lundberg Sprouted Red Rice or Lotus Foods Madagascar Pink)
1 good-size red pepper, cut in fine dice (about 1 cup dice)
1/2 cup coarsely chopped walnuts or pecans
1/4 to 1/2 cup chopped fresh herbs, such as parsley, marjoram, oregano
Prepared dressing