Three Grain White Bean Salad

Ingredients

• 1/2 cup long grain brown rice
• 1 cup water
• 1/8 tsp salt
• 1 1/2 cups water
• 1/2 tsp salt
• 3/4 cup millet, thoroughly rinsed and drained
• 3/4 cup bulgur
• 1 cup boiling water
• 1/2 cup white wine vinegar
• 2 tbsp fresh lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/8 tsp hot pepper sauce
• 1/2 cup oil
• 1 can (19 oz / 540 mL) white kidney beans, rinsed and drained
• 2 cups halved grape tomatoes
• 1 cup chopped drained canned roasted red peppers
• 1/2 cup sliced ripe olives
• 1/2 cup sunflower seeds
• 1/4 cup thinly sliced green onion

Directions

1. Combine rice, 1 cup water and 1/8 tsp salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, for 40 - 45 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff rice with a fork; cool.
2. Combine 1 1/2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil. Stir in millet and return to a boil. Reduce heat and simmer, covered, for 20 - 25 minutes or until liquid is absorbed and millet is tender. Remove from heat and fluff millet with a fork; cool.
3. Place bulgur in a bowl. Stir in boiling water. Cover bowl with plastic wrap. Let stand until water is absorbed and bulgur is tender, about 20 minutes. Fluff bulgur with a fork; cool.
4. To prepare dressing, whisk together vinegar, lemon juice, sugar, salt and hot pepper sauce until combined. Gradually whisk in oil until blended.
5. Combine rice, millet and bulgur in a large bowl. Add half of dressing to rice mixture and stir to combine; refrigerate remaining dressing. Refrigerate rice mixture for at least 2 hours or up to 8 hours.Add beans, tomatoes, roasted peppers, olives, sunflower seeds and green onion to rice mixture. Add remaining dressing and stir to combine.