The idea of ‘cook once / eat twice’ is great for summer.
It’s even better if you have a plan.
The Rice Pilaf is served hot the first day and turned into a cold salad for the second. Plan on saving 1/3 to 1/2 of the Pilaf for use in the salad.
I use Uncle Ben’s Brown Rice which looks like brown Basmati and cooks quickly, in about 15 minutes. If you can’t find a quick cooking brown rice and don’t want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition.
Rice Pilaf
Total time: 30 minutes
Ingredients:
- 3/4 cup (5oz, 150gr) quick-cooking brown rice
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1/3 cup onion, finely chopped about 1/2 onion
- 1/3 cup red or orange bell pepper, finely chopped about 1/3 pepper
- 1/3 cup carrot, finely chopped about 1 medium
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped oregano
- 1 1/2 tsp soy sauce
Instructions:
- Put all ingredients, except herbs, into a saucepan and cook according to package directions for rice.
- When done, fluff with a fork, add herbs and serve.
Rice Pilaf Salad
Total time: 15 minutes
Ingredients:
- leftover brown rice pilaf
- 1 3/4 cup (15oz, 450gr) red kidney beans, drained and rinsed
- 3oz (90gr) cherry tomatoes, cut in half about 1/2 cup before slicing
- 2 tbs snipped fresh basil
- Creamy Herb Dressing:
- 1/2 cup (4oz, 125ml) Greek or plain yogurt
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs fresh snipped chives
- 2 tbs salad olive oil
Instructions:
- Add beans, tomatoes, basil to leftover Rice Pilaf and mix well.
- In small bowl whisk yogurt, mustard and lemon juice.
- Add oil, a bit at a time and whisk well.
- Add chives.
- Add half of the Herb Dressing to the salad and taste.
- Add more until your happy. Serve.
I have to say, after 2 months of washing lettuce for salads I am happy to switch to pasta and grain salads for the rest of the summer.
And tomato salads and cucumber salads…. Anything, really, that doesn’t involve washing and inspecting leaves.
I remember shopping at a market with a friend in Andorra. She explained that finding a slug or a snail in lettuce meant that it was organic.
My garden is organic. I wash away many tiny slugs and snails when I clean my lettuce. I inspect each leaf…..
I really hate that slight crunch when I’m eating that tells me I missed one.
I’m very careful.
YES to cook once and eat twice (maybe three times sometimes).
Great looking salad!
ugh, yes that extra protien in your salad is very off putting !!
Tanna, and morning cooking – I do that too, before it gets too hot.
kate, really – it can ruin the whole salad (’cause then you’re thinking ‘How many more?’)
We often have meals just like this one Katie – so yummy and easy plus time efficient too.
Ina – and minimum stove time lol