Combo 2 Recipe

Rinse and cook

Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove excess starch (about 30 seconds). Drain well.

In a medium saucepan, combine the rinsed rice, 1.75 cups water, 1 tsp kosher salt and 1 tbsp butter or oil. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.

After 15 minutes, remove from heat and let the rice rest, still covered, for 10 minutes. Fluff with a fork before serving.

While rice is cooking, bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and just tender-crisp.

Drain beans and immediately plunge into an ice bath (or rinse under cold running water) to stop cooking. Drain and pat dry.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Add the blanched green beans to the skillet, toss to coat, and cook 2–3 minutes to heat through and let garlic flavor infuse. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Finish with 1/2 tbsp fresh lemon juice, toss, and remove from heat.

In a medium bowl combine 1 cup chopped tomatoes, 1 cup diced cucumber, and 2 tbsp thinly sliced red onion.

Dress with 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1 tbsp chopped fresh parsley, 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss gently to combine.

Let the salad sit 5–10 minutes at room temperature to allow flavors to marry, then taste and adjust seasoning if needed.