Wow, I rode the wheels off that metaphor, but dangit it was fun. This is a lovely salad that I modified from a recipe in Quick Vegetarian Pleasures. The rice will take 45-60 minute to cook depending on how you go about it. I like to cook rice in a steamer so it takes me closer to an hour. Most of that time is hands off because the rest of the recipe comes together quickly. I know the raisins sound freaky, but trust me they add a nice sweetness to the flavors. Skip them if you are being a wuss and I’m sure the salad will turn out fine. Wuss.

Broccoli and Rice Confetti Salad

Serves 2-3 as a main dish
Total time about 1 hour, though only 20 minutes is hands on
Cost per serving about $3

It's a veggie landscape!

For the salad:
1/2 cup brown rice
1 head of broccoli
1/3 cup raisins
2 carrots
1/4 of a small red onion
2 tablespoons basil

For the dressing:
1 garlic clove, pressed or minced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
ground black pepper to taste

1. Cook the rice as you normally would. If you cook it directly on the stove, combine the rice with 1.5 cups of water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Cook until all of the water is absorbed, about 45 minutes. I steam rice because it never burns or sticks to the bottom of the pan that way. It requires a steamer, though.
2. Chop the broccoli into florets. Cut the carrots into sticks then dice into small chunks. Place the broccoli in a saucepan with about 1/4 cup water, cover the pan, and heat over medium heat for a few minutes. The broccoli will be bright green and tender-crisp. Drain off any remaining water.
3. Combine the dressing ingredients in a bowl and whisk for a minute or two. Set aside.
4. Mince the onion and basil. Set aside.
5. When the rice is done, combine it with the broccoli, raisins, carrots, onion and basil. Mix in the dressing and toss to coat. Serve at room temperature.

This salad is even better after it’s marinated in the fridge for a day. If you feel the need for more protein in your meal, maybe you could add some tofu…or just lick some peanut butter off a spoon

Aside: Do you think it’s weird that I schlepp veggies to and from work?

OK, not a major catastrophe, but certainly it cramped my style in the kitchen. I thought about what I could throw together that incorporates the two things I wanted to get out of dinner, namely vitamins and fiber. Legumes to the rescue! Luckily I had the foresight to cook up a pot of black beans last night while I was puttering around. If you don’t have fresh black beans then canned ones will work perfectly. Lentils are one of my favorite quick fixes for many things, including salads and canned soups. They give dishes more “heft”, and are full of vitamins.

Not a Freakin’ Veggie Around

Total time: 30 minutes
Total cost per serving: approximately $6 each for two servings

1 cup dried lentils
2 boneless, skinless chicken breasts
2 tortillas (corn, wheat…whatever your fancy. There’s so much fiber in this meal from the beans and lentils that it’s OK to go for taste)
1/2 cup black beans (canned non-fat refried black beans or mashed up fresh black beans will work)
1/4 to 1/3 cup grated cheese (for my soul)
pico de gallo
1/2 cup chopped celery (I cheated and bought the pre-chopped stuff from the store, and it’s still only ~$1.30)
1/4 cup chopped RED onion (ditto with the pre-chopped onion. I use red onion here because I’ll be eating it raw and red onions are milder)
1 lemon
dried thyme
(all measurements are approximate, go with what tastes good to you)

1. Put the lentils in a pot and cover 1-2 inches with water. Bring to a righteous boil, then reduce the heat, cover and simmer for 15-20 minutes. I like my lentils firm, but some folks like ‘em so mushy you can’t tell that they were ever solid. If you fall into the latter category then simmer them for up to 30 minutes.
2. Meanwhile, cook the chicken in a pan over med-hi heat about 5 minutes on each side, depending on the thickness. You want to make sure it’s cooked all the way through, so check it by cutting if you’re unsure. While the chicken cooks spread the black beans on the tortillas. If you aren’t using pre-chopped onions and celery then now would be the time to chop.
3. Once the chicken is done let it cool down until you can handle it, then cut it into chunks, smaller than bite size. Sprinkle the chicken on each tortilla, then the cheese. You might not use all the chicken, but that’s OK. Just save it for another meal.
4. Put the tortillas in a toaster oven or a real oven and heat until the cheese melts. Top the tortillas with pico de gallo.
5. Once the lentils are cooked strain out the water and let them cool a minute or two. Put the celery and onion in a bowl. Grate the lemon zest off the lemon, careful not to get the bitter white part, just the zest. Add that to the bowl. Cut the lemon and squeeze the juice into the bowl. Dump the lentils in with dried thyme to taste, and mix thoroughly. Serve with grapes, which are pretty much nature’s candy right now.

To be fair, some might consider celery, onions and tomatoes veggies, but I don’t. Tomatoes are technically a fruit, there’s so little onion in this dish that it accounts for minimal nutritional value, and celery I just arbitrarily don’t consider a veggie, for no good reason. Don’t you love how I force things to fit into my description?

I want to give one more shout out to black beans and lentils. Check out the links to see how badass these are nutrition-wise. Should you be concerned about the unpleasant after-effects of eating legumes, I have one word for you: Beano. That stuff is miraculous.