Earlier this week, I decided that I would power up the rice cooker and make a bunch of rice. I figured with it’s versatility, I could come up with a lot of ways to use the rice. And I have been, it has been featured in breakfast this week as well as in more than one lunchtime salad. However, imagine how fated it felt when I came across a recipe that called for 2.5 cups cooked brown rice. I just needed a few additional ingredients and dinner was mine.
Alex was not a fan of the arugula, nor the shallots, nor the green onions, but he liked the rice and cashews. I’ll definitely make this again. I also think that the sauce would be good with tofu, nuts, shallots and green onions. I’ll have to try that soon.
Heidi Swanson posts some amazing recipes. I haven’t tried nearly enough of them, but her recipes are of those I return to again and again which a big statement from me as much as I enjoy the novelty of a new recipe.
Just thinking about her recipes makes me want to whip up some Lively Up Yourself Black Lentil Soup or Curried Egg Salad.