South American Rice and Bean Salad
1 md onion, peeled and quartered
4 md cloves garlic, peeled
2 tb olive oil, divided
1 1/3 c vegetable broth, divided
1/2 c white rice
15-oz can pinto beans, drained, rinsed and drained again
1 lg ripe tomato, seeded and
diced in 1/2-inch cubes
1 rib celery, minced
4 tb lime juice
1 ts dried oregano
1 ts cumin seeds
1/2 ts paprika
1/8 ts cayenne pepper
1/4 ts salt
1/4 c finely chopped cilantro
Put the onion and garlic into a small roasting pan and drizzle with
1 tablespoon olive oil. Cook in a preheated 350-degree oven until
golden brown, about 30 minutes. Stir occasionally. Remove from
the oven and cool. Cut the stem ends from the onions and discard.
Chop the onions coarsely. Set the garlic aside for the dressing.
Combine 1 cup broth and the rice in a small saucepan. Bring to a
boil, stirring well. Cover and reduce the heat to low. Cook 15
minutes, or until the rice has absorbed the broth and is tender.
Transfer to a bowl.
Add the roasted onions, pinto beans, tomato and celery to the rice.
In a small saucepan, boil the remaining vegetable broth down to 3
Puree the roasted garlic in a food processor. Add the reduced
broth, lime juice, oregano, cumin seeds, paprika, cayenne, salt
and 1 tablespoon olive oil. Process until combined and pour over
the salad. Add the cilantro and mix well. Refrigerate; bring the
salad to room temperature before serving.