Rice Salad
I’m a big fan of breakfast (as well as lunch, supper and frequent snacks), so I thought that today I’d share the recipe for one of my favorite breakfast dishes. Actually, recipe is a high-falutin’ word for it; this rice salad is so flexible and customizable that it’s more an idea than a recipe. And, it’s good for lunch or supper. A bit elaborate for snacks, though.
You need: cooked brown rice (warm, room-temp or cold, it’s all good.); an avocado; dried fruit (raisins, dried cranberries ... you could use anything you like and have on hand); nuts and/or seeds (pumpkin seeds and walnuts are a nice combo); soy sauce and lemon or lime juice.
For one serving, mix about a cup of rice with some chopped avocado, fruit and nuts - as much or little as you like. Mix about a teaspoon of soy sauce and a teaspoon of juice for a dressing, and toss with your other ingredients. You can also add other things you fancy. Vegetarian “bacon” bits are a nice complement. Or, if you start with warm rice, mix in some fresh spinach, chopped fine. It will wilt just a bit and be quite nice.
If you find some favorite add-ins, let me know - I’d like to try them.
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