Brown Rice Salad with Roasted Green Beans and Mustard Vinaigrette

• 2 tablespoons butter
• 1 shallot, minced
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground pepper
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons grainy mustard
• 3 tablespoons white wine vinegar
• 4 tablespoons extra-virgin olive oil

1. In a large sauce pan, melt butter and saute shallot over moderate heat until softened, about 3 minutes.
2. Add the rice and cook, stirring, for 3 minutes.
3. Add the stock, salt, and pepper and bring to a boil.
4. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.
5. Remove from the heat and let stand, covered, for 10 minutes.
6. Fluff with a fork.
7. Whisk together mustard, vinegar, and olive oil.
8. Season with salt and pepper
9. Preheat the oven to 400 degrees .
10. Toss green beans with one tablespoon of olive oil and season with salt and pepper.
11. Place on large baking sheet and roast in oven for 15 minutes.
12. Remove from oven and toss with brown rice and mustard vinaigrette.

butter, shallot, shortgrain brown rice, vegetable stock, kosher salt, freshly ground pepper, green beans, grainy mustard, white wine vinegar, extravirgin olive oil

Taken from www.foodandwine.com/recipes/brown-rice-salad-roasted-green-beans-and-mustard-vinaigrette (may not work)