#brown rice
A simple snack to keep me going. Brown rice with ancient grains, topped with lime juice and Bomba Piccanto Tapenade.
Wow it tuned out sooo good. I know I’ll repeat this one in my life. I need to use that tapenade for more things. Thank you TJ Maxx for the good sauce.
Since I’ve cut down on my restaurant patronage I’ve had to try new things, and this is one of them. I’ve finally unlocked fish from the grocery store as a viable ingredient.
It took some trial and error to figure out that I should ignore the internet’s salmon prep suggestions and experiment with flavors for myself instead. This is the triumphant result.
I took inspiration from E Sushi for the seasoning: salt, cayenne, and kewpie mayo. I just pan sear it with a thin coating of that and it’s lovely.
With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!
Ingredients (serves 1 or 2):
- 1 small Green Onion
- ½ cucumber, rinsed
- a small, ripe avocado
- ½ large lemon
- 1 tablespoon Vinaigrette Dressing
- 1 ½ cup leftover brown rice, cold
- 30 grams/1 ounce Feta cheese
Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.
Cutcucumberinto slices, and halve these slices. Add to the bowl.
Peel, pit and dice avocado, and add to the bowl as well.
Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more.
Chill in the refrigerator, at least half an hour before serving.
ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.