Ingredients

• 1 cup Wehani brown rice, (see Note) or brown basmati rice
• 2-2 1 cups water
• 2 teaspoons cumin seeds, or 1 teaspoon ground cumin
• 1/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1 large clove garlic, crushed and peeled
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 15-ounce c pinto beans, rinsed
• 8 scallions, trimmed and sliced (about 1 1/2 cups)
• 1 medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)

---

Cooking Directions

Step 1

Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.

Step 2

Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.

Step 3

Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.