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1 1/2 cups long grain white rice
1 small shallot, minced
1 pint cherry tomatoes, quartered
3/4 cup drained cannellini beans
6 tablespoons coarsely grated parmesan
1/4 cup thinly sliced fennel (optional)
1/4 cup olive oil
3 tablespoons red wine vinegar
2 celery ribs, thinly sliced
1 carrot, peeled and coarsely grated
1 handful parsley leaves, sliced
1 small handful fresh basil leaves, sliced
Freshly ground black pepper
1. In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt, cover, and reduce the heat to low. Cook covered for 20 minutes, then take the pot off the heat, sprinkle the shallot over the rice, and let sit, covered, for 5 more minutes.
2. Transfer the rice to a large salad bowl, fluff with a fork, and let cool for about 15 minutes. Add all the remaining ingredients, tossing well and seasoning with salt and pepper to taste. Serve at room temperature.