After a quick trip to Trader Joe’s, I came home and resolved to make the brown rice salad that I’d sampled there. Plus, since it was Friday, our fish day, I made a simple fish chowder too.
Bella declared it her favorite meal of any I’d ever made.
So here it is. It’s very simple and cooling to eat in this belated heat wave we’re having.
Brown Rice Salad
brown rice (I used leftovers. 3-4 cups)
wine vinegar (I ran out and supplemented with basalmic)
5-6 scallions, chopped fine
red and purple bell pepper, diced (I also added diced baby crookneck, raw)
toasted pecans (I toasted them in a cast iron skillet)
1 can of drained garbanzos
salt and pepper
I also added fresh chopped parsley
optional: at TJ’s they added chicken – I didn’t.
1. The recipe calls for cooking and cooling the brown rice. Mine was refrigerated left-evers, so I nuked it for a few minutes to soften it up.
2. Toss lightly with olive oil and rice vinegar – to taste.
3. Add the rest of the ingredients – and toss.
4. Salt and pepper to taste.
2-3 stalks celery, diced fine
1 onion, chopped
2-3 carrots, chopped
2-3 cloves garlic sliced thin
1/2 container crimini mushrooms, quartered
1-2 tomatoes, chopped coarsely
1 container chicken stock
1 # cod fillets (cut into 2-inch chunks, I used scissors)
fish sauce, to taste
1. Saute onions and celery until soft. Add carrots and after a minute or two, add the garlic slices.
2. Pour in the chicken stock. Bring to a simmer.
3. Add tomatoes and mushrooms. Simmer 3-5 minutes.
4. Add cod fillet pieces. Simmer until cod turns white and flakes easily. 3-5 minutes.
5. Add fish sauce to taste.