Tag: Sundried Tomato

Brown Rice Salad

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Brown Rice Salad 1

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

Ingredients
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.

Brown Rice Salad

Until next time, keep it healthy and happy cooking!

Mediterranean Frittata

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I hosted a brunch earlier last month for Sahil’s colleagues. Now the usual dilemma I face is that amongst my friend circle is that I am the sole vegetarian. While they enjoy the vegetarian fare I lay out, I don’t want my guests to miss their non vegetarian dishes.

So in instances like these I choose eggs, they come in handy. I am comfortable baking with eggs and hence decided to make a savoury dish for my lovely guests.

Frittata happens to be Sahil’s favorite after Spanish omelette or Shashouka hence I made these. I have these phases wherein I get obsessed with certain ingredients and simply can’t get enough out of them. Currently sundried tomatoes top this list hence I decided to give the Frittata a Mediterranean twist and added them to the mix.

It was World Baking Day yesterday and it is only right to post about something which I baked recently.

Fritatta

Yields : 12 portions

Ingredients
6 organic eggs
1/2 cup finely chopped Kalamata Olives
1/2 cup finely chopped sundried tomatoes
1/2 cup finely chopped fresh parsley
1/2 tsp white pepper powder
1/2 cup mozzarella cheese + 2tsp for garnish
Handful of feta cheese crumbled
Sea salt to taste

Preheat the oven to 175 degrees. In a mixing bowl, whisk the eggs lightly and add all the remaining ingredients.Season well.

Now to a greased muffin tray, add a spoonful of the mixture and top it with some mozzarella cheese as a garnish.

Bake for 10-15 minutes and remove them from the muffin tin. Serve immediately.

However these re-heat well also so are a good option for breakfast the day after.

Until next time, happy cooking!