Something different

ricesalad

Too often I neglect to write about food.  I think part of it is that it’s so much a part of me that it doesn’t seem very interesting.  I mean, I’m LEARNING how to sew, so there’s just a lot more fodder to write about (I’ll never be done learning to cook, I just trust my instincts a lot more because I’ve been doing it longer).  That being said, when I started this blog, it was my intention to write about food more.  Hence today.

My good friend Tamara (who is often my partner in all crimes food) made a similar salad the other day for lunch and I thought it was delicious.  She put tuna and avocado in hers and served heirloom tomatoes on the side.  I love grain salads, but I never think about rice.  Plus, it makes a lot of salad which ensures easy lunches for me for a couple of days which is handy with a wee one around.  It sounds like a lot of ingredients, but really, you could make it as wild or simple as you like based on what’s hanging around your fridge. 

Salmon Rice Salad

1 cup dry basmati rice cooked–I’m not sure how much that yields…

1 shallot, minced

1 clove of garlic, minced

1/2 cup green beans cut into 1″ lengths

juice of 1 lime

1 rib celery, diced (if you have any celery with the inner leaves–use them too…they’re yummy)

1/2 cucumber, peeled and julienned in about 2″ lengths

3 green onions, chopped

1 tomato, seeded and diced

1/2 cup cashews

2 good handfuls of cilantro, torn off stems

1 can wild salmon, drained and any obvious bones removed

1 T rice vinegar

olive oil–enough to suit your fancy–say 3-4 T

salt and pepper to your liking

If the rice is leftover, you’re set.  If you’ve just cooked it, spread it on a baking sheet that’s been lined with parchment or waxed paper to let it cool. 

Heat a skillet over medium heat.  Add 1 T oil when the pan is hot.  Add the shallot and garlic and cook until the onion is translucent.  Add the green beans and saute until the beans are crisp-tender.  Salt and pepper the beans to taste.

Toss the beans and rice in with all the other ingredients.  Add olive oil, salt and pepper to taste.  Sit down and have a lovely lunch.  You deserve it!

More sewing later.  Gnomey is back.  She had a good nick in the throatplate (I thought my 1/4″ foot was a blind hemmer–whoops!) and a worn out link that was causing the problem.  There are lots of projects on the table…almost so many I feel a bit discombobulated.  Such is life.  Noah’s cutting a tooth too, so that could have to do with my state of I’m-not-sure-what’s-going-on-here.

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