Rice Salad

Day 1 of my budget make-up, my sexy husband made a fantastic stir fry in his wok with peppers, zucchini, chicken, and noodles. He took pictures. They disappeared.:(

Day 2 I made this awesome rice salad with a cup of brown jasmine rice (brought to room temp), a banana pepper and a jalapeno pepper that I got from a friend's garden, a carrot, a stalk of celery, parsley from my garden, and 3 thin green onions. I "dressed" it with olive oil, white wine vinegar, spicy mustard, salt and pepper. It made about two servings (and since my sexy husband wasn't home last night, I get to have it for lunch today too). A great salad for those nights when salad is all you get...especially if you add beans (I think chickpeas would have been good if I had them). Should I say "yum-o?" I guess not...but it was really good...and different since I'd never had a rice salad before.

You should try it. With brown rice, it has a lot of really nice texture, and it's super economical. If you want more rice salad inspiration check out Mark Bittman's column from a few weeks ago. He has recipes for Indian-Style Rice Salad (with coconut milk), Pad Thai-Style Rice Salad, Citrus Rice Salad with Parmesan, and Japanese-Style Rice Salad.