Wednesday, November 4, 2015
Brown Rice Salads from Cook's Illustrated. Not only was I offering to eat brown rice, but he wouldn't have to go to Walmart to buy English muffins (they are $1+ cheaper there than at Giant Eagle and that adds up over a year) and I would get even more vegetable into my diet. So on Sunday we boiled the rice, roasted red peppers, chopped olives and celery and cheese, made the dressing, mixed it up, and on Monday I ate a bowl of Brown Rice Salad with Roasted Red Pepper, Olives, and Manchego for lunch. It looked so pretty and tasty.
So SP is eating the brown rice salad for a couple dinners this week and I'm making grilled cheese for lunch using the bread in the freezer and the last of the huge block of cheddar.
Back to the drawing board for next week's lunch.
*We didn't stir the manchego into the salad because we wanted the salad to last for a week and didn't want the cheese sitting in the salad getting mushy. We have a container of tiny cubes to sprinkle on top each bowlful. That's why you don't see manchego in the photos.
*We roasted the red peppers instead of sauteing them.