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South American Rice & Bean Salad

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      Title: SOUTH AMERICAN RICE & BEAN SALAD
 Categories: Salad, Ethnic, Rice, Beans
      Yield: 6 Servings
 
      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
      1    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
 
  1. 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. 2.
  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. 3. Add the roasted onions, pinto beans, tomato
  and celery to the rice. 4. In a small saucepan, boil the remaining
  vegetable broth down to 3 tablespoons. 5. 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.
 
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