Warm Green Bean and Brown Rice Salad 

Total time: 30 minutes
    I use 'Uncle Ben's' which is all I can get and it's quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You can use regular Basmati if you prefer.  This salad is good warm or cold, so timing is not an issue.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
• 6oz (180gr) green beans
• 1/3 (3oz, 90ml) cup more chicken stock
• 1 tbs toasted sesame seeds
• Vinaigrette:
• 1 tbs Dijon-style mustard
• 1 1/2 tbs Balsamic vinegar
• 1 tsp soy sauce
• 2 tsp sesame or walnut oil
• 2 tbs salad olive oil

 Instructions:

• Cook rice according to package directions. 
• Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm). 
• Put beans into small skillet, add stock, cover and simmer over medium heat until done, 10 - 12 minutes. 
• Vinaigrette:
• Put all ingredients but olive oil in a small bowl and whisk well. 
• Slowly add olive oil, whisking constantly.
• To Finish:
• When rice is done put into a medium bowl. 
• When beans are done, drain and add to rice. 
• Add the half of the vinaigrette and stir gently. 
• Taste, add the rest of the vinaigrette as needed,  (I use all but about 2 tsp). 
• Sprinkle with sesame seeds.  Serve.

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.