Brown Rice and Green Bean Salad

• 2 cups water
• 3/4 cup long-grain brown rice
• 1 cup green beans, cut diagonally into 1-inch pieces
• 2 teaspoons chopped fresh tarragon leaves
• 2 tablespoons extra-virgin olive oil

1. In a 2-quart heavy saucepan bring 2 cups water, salted, to a boil and stir in rice.
2. Cook rice, covered, over moderately low heat until water is absorbed, about 40 minutes.
3. Refresh rice in a colander under cold water and drain.
4. While rice is cooking, in a small saucepan of boiling salted water blanch beans 2 minutes and drain in colander.
5. Rinse beans under cold water and drain.
6. In a bowl toss together rice, beans, tarragon, oil, and salt and pepper to taste.

water, longgrain brown rice, green beans, tarragon, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/brown-rice-and-green-bean-salad-13273 (may not work)