Wednesday, October 9, 2019

Rice Salad

Over the summer I got tired of my usual lunch: toasted English muffin with roast turkey & Swiss cheese. I decided to try a rice salad so I looked up a bunch of recipes and ended up making my own version. It was rice, spinach, cherry tomatoes, cucumber, and kalamata olives with a lemon-olive oil dressing. It was good but it could have used some fresh herbs, which I kept forgetting to wash and chop in my haste to eat lunch each day. And maybe some fresh lemon zest.
It was a nice change from my usual. Next time I'd make more of an effort to add the fresh herbs or at least some dried herbs and fresh lemon zest and maybe try a vinaigrette dressing instead of just lemon & olive oil. Maybe add some carrot or roasted red pepper. But as a first effort, this was pretty good, and it made lunch really easy for the week.

My version:

Rice Salad
about 1.5 cups uncooked rice
cucumber
kalamata olives
cherry tomatoes
about 2 c fresh spinach
1/4 c lemon juice
1/3 c olive oil
salt & pepper

Cook rice (we cook ours in a rice cooker). Fluff rice, add spinach, and toss so that the spinach wilts a bit. Let rice and spinach cool. Once cool, add as much/little tomato, chopped cucumber, and olive as you want. Whisk together the lemon juice and olive oil. Pour over rice salad. Toss salad. Season with salt & pepper.

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