I am always on the look out to use up leftovers, they serve as healthy office lunches options for the next day.
I am trying to slowly move away from the lure of white rice and incorporate more of brown rice and other grains. The new year saw me stocking up on pearl barley, buck wheat, farro and chia seeds. These happen to be ingredients I have always had at eateries, they have not been a part of my pantry.
So here’s to being hopeful that I use them up this year. Sharing the recipe for a simple salad made with leftover brown rice.
Takes 5 minutes to assemble
2 cups cooked brown rice
2 tomatoes thinly sliced
1 cucumber thinly sliced in halfs
1/4 cup kalamata olives coarsely chopped
1/4 cup sundried tomatoes coarsely chopped
1 tsp sumac powder
1/2 tsp mixed dried herbs
Juice of 2 lemons
2 tsp extra virgin olive oil
2 tsp finely chopped mint leaves (optional)
4 sundried tomatoes coarsely chopped (optional)
6 pre-soaked almonds coarsely chopped
Salt to taste
In a mixing bowl, add all the vegetables and rice. Toss them together.
Juice 2 lemons, add sumac powder, dried herbs, salt, olive oil and whisk it together.
Pour this vinaigrette over the rice mixture and toss it well. Garnish the almonds and mint over the salad.
Refrigerate for half an hour or more and relish the salad.
Until next time, keep it healthy and happy cooking!