I'm back to recipes today, but dammed if I didn't forget to take pictures while making this one. I'm not kidding about the tail end of summer having me by the tail and shaking the shit out of me.
Because now we're in the throes of Big G's 14 performances for her play. That she's required to be at an hour early. That I'm required to pick her up from an hour after it starts. Carpool hell, personified.
This is a brown rice recipe that can have practically every veggie under the sun added to it. I found it with Lisa at Whole Health Designs, but have adapted it so much, I can't say it's even the same thing anymore.
So I'll rename it.
Brown Rice Bonanza
I combine brown rice with whatever vegetables I have on hand. The day I made this one, I had tomatoes and jalapenos from our garden, cucumbers, red pepper and spinach.
Mix the rice with all of the veggies and add the dressing. Easy peasy. This recipe lasted me two lunches and a side dish to dinner last week.
1 cup brown rice (I cook mine with 2 cups of water in my rice cooker.) Cook according to directions – either by rice cooker or stove top.
Add whatever vegetables you want. Truly anything. The more you mix it up, the more exciting each variation becomes. As I mentioned, in this recipe, I added 1/4 to 1/2 cup each of tomatoes, cucumber, jalapeno, spinach and red pepper.
2 Tablespoons olive oil
1-2 Tablespoons dijon mustard
salt (sea salt best)
pepper (organic if possible)
Whisk dressing together and then mix into rice mixture. I thought this dressing was so thick it wasn't going to go through the rice mixture (it's a lot!) because it was so thick.
But it did.
And it was delicious.