This dish is like a warm salad. The warm rice over the crunchy fresh vegetables is delectable. If you do not have bean juice to use in this recipe, you can use the tomatoes to add moisture to the dish.  

• 2 cups brown rice 
• 4 cups water 
•  1 cup bean broth, preferably from white beans*
• 3-4 tomatoes, chopped, with their juice  
• 1 bunch green onions, finely chopped
• 1 jalapeño pepper, seeded, finely chopped
• 3 celery ribs, finely diced 
• 1 carrot, finely diced
•  1 zucchini, cut into small cubed
•  2 artichoke hearts, jarred, finely diced
• 1 small bell pepper, diced
• 2 garlic cloves, minced
• ½ cup parsley
• ½ basil, chopped
•  2 tablespoons celery leaves, chopped
• ½ teaspoon salt (optional)
• 1/8 teaspoon freshly ground pepper
•  ¼ cup fresh lemon juice

Rinse brown rice and drain. In a medium-size saucepan, bring 4 cups of water to a boil and add rice. Cover, lower heat and simmer for 45 minutes or until liquid has been absorbed. Remove from heat and let set for 5 minutes then fluff with a fork. Cover to keep hot.  While rice is cooking, boil bean broth in small pan until reduced to 3 cup. Pour broth into bottom of serving bowl large enough to hold rice and vegetables. Set aside and cool to room temperature. 0Add all vegetables and herbs to the bowl with the bean broth. Pour rice over the vegetables, while steaming hot. Toss well and season with salt, pepper and lemon juice.

*Bean broth can be drained off homemade Navy or Great Northern beans or used from canned beans as well.

Hint:

To keep herbs, pack an ice cube tray half full with a finely chopped fresh herb, then fill with water and freeze. Then just drop cube directly into soups or sauces when needed.