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Rice salad bowls are one of our favorite meals. I usually make them when I don't know what else to cook. It's never the same, so we don't get bored with them.
Rice salad bowls are one of our favorite meals. I usually make them when I don't know what else to cook. It's never the same, so we don't get bored with them.
Organic rice, any kind: black, bhutanese red, basmati, jasmine, soaked, rinsed and cooked
Veggies, cooked and raw, chopped or grated
Veggie broth
Cultured food: horseradish, sauerkraut, kimchi, or fermented veggies (to improve digestion)
Sauce of choice
Spices of choice
Heat the rice and cooked veggies using a little (or a lot, according to taste) of veggie broth. If you're using frozen veggies, cook them first in the veggie broth before adding the rice. When the rice and cooked veggies are hot, add the raw veggies and the cultured food. Add a sauce. Season to taste, mix and enjoy!
Rice: Be sure to soak your rice overnight with a little organic raw milk whey, vinegar or lemon juice, or even plain water before cooking. Rinse thoroughly and cook. This helps the gastrointestinal tract to better absorb vitamins and minerals from the rice and reduces the arsenic which is naturally found in some rice varieties due to chemical farming practices.
Cooked veggies: Anything left over or previously prepped. I like to prep some cooked veggies and keep them in the fridge to add to recipes. Some of our favorites are broccoli, green beans, caramelized onions, mushrooms, cabbage, squash, okra, potatoes. You can also use frozen veggies. Cook them before adding the rice.
Raw veggies: Lettuce varieties, tomatoes, carrots, cilantro, dandelion greens, spinach, arugula, cabbage, parsley, avocado. I love to go to the garden and pick the veggies just before I add them to the rice bowl.
Sauce: Use your homemade salad dressing or favorite organic dressing, lemon, olive oil or veggie broth. If oil is in the dressing keep the amount to a couple of teaspoons (10ml) or less due to the rice content in the bowl, and the potential of digestive disturbance if the oil/fat content exceeds this amount.)
Spices: Use whatever spices you love: cumin, cayenne pepper, salt, pepper, nutritional yeast, harissa powder, paprika, etc.
Enjoy!!
Times have been difficult for all of us over the last year. However, Michael & I have found a surprising blessing during the past year of restricted access to restaurants – an increased interest in home grown foods and a streamlined approach to quick and easy meals.
