Spicy Brown Rice with Green Beans and Fresh Herbs

The addition of fresh herbs and green beans are a delightful compliment to the earthly flavor of brown rice. This easy to prepare side dish would go well with any bean dish. I served it with Indian style spicy mung beans.

Spicy Brown Rice with Green Beans and Fresh Herbs

Recipe by Lisa Turner Published on July 1, 2007 Simple and fragrant brown rice cooked with green beans, herbs and spices Print this recipe Ingredients: 1 cup uncooked brown rice 1 tablespoon olive oil 3 scallions, finely chopped 10 to 15 green beans, chopped 1 tablespoon finely chopped fresh chives 1 teaspoon fresh oregano (1/4 teaspoon dried_ 1 teaspoon fresh thyme (1/4 teaspoon dried) 1 to 2 fresh green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon sea salt, or to taste juice from 1 lemon Instructions: Rinse the brown rice and soak for 8 hours or overnight in 2 cups of water. Heat the oil in a medium saucepan over medium heat. When hot, add the scallions and stir for 2 minutes. Add the green beans, herbs, chilies, cumin and cayenne. Stir for 1 minute, then add the rice and its soaking liquid, salt and lemon juice. Bring to a boil, turn the heat down to low, cover, and simmer for 35 to 40 minutes or until the liquid is absorbed. Remove from the heat and let sit for 10 minutes. Fluff with a fork before serving. Makes 4 servings