RE: Fast and easy (and delicious salad)
Posted Saturday, January 4, 2014 at 3:21 PM
@dodink58: I often like to cook enough brown rice in advance for a couple of meals. It makes it a lot easier to toss together a meal really quickly (and makes it especially easy for me to bring healthful lunches to work or to throw together a quick and tasty dinner when I get home from a long day and might not be in the mood to wait a while for my dinner to be ready).
Depending on what I'm making, I might warm up the rice by tossing it onto a frying pan or into a saucepan along with whatever else I'm having for that meal - for example, beans (already cooked or from a can), lentils (already cooked), veggies, and whatever sauce I want to use, etc.
In the case of this salad that I had, I would probably either toss the rice in cold or maybe heat it just a little before tossing it in.
I also like to cook things like quinoa the night before, since that makes it super-easy and fast to make some quinoa porridge (and it takes very little time to heat up the plant-based milk, to which you can then toss the already-cooked quinoa and other stuff like ground-up flax seeds, pumpkin seeds, maybe some blueberries, and a little maple syrup - yum!!
The quinoa porridge isn't my own recipe - I can't remember if I found it in the recipes here, or in one of the many vegan cookbooks that I've been checking out.
Either way, I'm a big fan of preparing grains in advance - especially during the week when I don't have a lot of time to cook things in the morning.
Hope that helps!