Ingredients

• 1/2 cup short-grain brown rice
• 1 medium zucchini (1/2 pound)
• 2 celery ribs
• 1 carrot
• 1 yellow bell pepper
• 1/2 bunch arugula (4 ounces)
• 4 scallions
• 2 tablespoons fresh lemon juice
• 1/4 cup chicken broth
• 1 tablespoon coarse-grained mustard
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
2. While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
3. Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
4. In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.