Thursday, May 26, 2011

Sesame Brown Rice Salad

Soccer season is now over, which also means an end to quick and early meals or meals that are prepared early and have to wait until late. Happily enough one of those prepared early and wait until late meals was this great salad that can work with lots of different vegetables we’ll get from our CSA all season.
There are a bunch of dishes that work great when you have little bits of lots of different vegetables left over. They are…
· Pizza
· Biryani
· Stir-Fry
· Pasta Primavera
· Quesadillas
Now I’ll add Sesame Brown Rice Salad to the list.

Wednesday Menu – Sesame Brown Rice Salad, left over Grilled Asparagus, Naan
Local Food – carrot, ramps, cilantro, asparagus

Sesame Brown Rice Salad

Printable Version

1 cup cooked long grain brown rice
2 cups cooked shredded chicken
½ cup carrot, shredded
1/3 cup ramps, thinly sliced (or scallions)
¼ cups cashews, smashed in mortar and pestle (or peanuts)
1 T cilantro, chopped
Salt, to taste
2 T lime juice
4 t olive oil
1 t sesame oil
2 garlic cloves, minced

Fluff rice with a fork and add chicken, carrots, ramps, nuts, cilantro and salt. Toss to combine.

Whisk together lime juice, oils, and garlic. Drizzle over rice mixure and toss.

My favorite Brown Rice Recipe (it freezes well too)

Here are the links for the dishes mentioned above that use up the little bits of leftover vegetables. I don’t have a basic stir fry recipe on the blog – I’ll need to change that.
Pasta Primavera

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