Too hot or too tired to cook?
Throw together this quick and easy salad with refrigerator leftovers and items from your pantry. This is a refreshing meal for a hot day and a good way to clean out your refrigerator. For snappy meals make brown rice once a week, just heat up a portion for a healthy side dish during the week.
Left-Over Rice Salad will bring out your hidden chef, because you’re creating a new recipe each time you make it. It’s also a good choice for a picnic, because there’s no mayonnaise, which can easily spoil in the heat. Kids love to help. Let them add ingredients and toss the salad.
For Left-Over Rice Salad,
Zach adds some parsley
from his garden on the deck.
Begin by opening up the refrigerator to see what’s there.
1. For the base you’ll need:
4 cups of already cooked brown or wild rice (1 cup per person)
Add: 3 sliced green onions (or ¼ cup other onions, chopped)
½ chopped pepper (green, red, yellow or orange)
½ cup chopped celery
2. Then add any of the following:
1 to 2 cups cup of chopped left-over chicken or turkey
1 small can of sliced black olives (or ¼ cup chopped green olives)
1 small jar of drained artichoke hearts
1 chopped carrot
1 or 2 crumbled hard-boiled eggs
Grated cheese, any kind
Handful of raisins or currents
Handful of chopped nuts
3. Toss with a vinegar and oil dressing.
Serve at once or chill for later.