2 c. uncooked med. grain rice (Nishiki brand)
2 c. chicken broth
Pinch of saffron
2 lg. red sweet bell peppers
1 lb. fresh green beans
Salt to taste
2 tbsp. dijon-style mustard
2 tbsp. red-wine vinegar
8 tbsp. olive oil
1/2 tsp. ground cumin
Freshly ground pepper to taste
1 c. finely chopped red onion
4 tbsp. chopped parsley

Bring 2 cups of chicken broth to boil. Add pinch of saffron and 2 cups raw rice. Reduce heat and cover. Cook on low for 20 to 25 minutes until moisture is absorbed. Let stand, covered, for 10 minutes off the heat. Let cool.

Preheat the oven broiler. Place the peppers under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle, split the pepper in half, core it, and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.

Trim or break off the ends of the beans. Remove the string, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.

Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add to cumin, salt, and pepper. Blend well. Pour over the cooled rice.

Add the beans, red peppers, onion, and parsley. Toss well and serve. Refrigerates well. Makes 10 servings.