I often make extra brown rice just so that I can do something fun with it for a future meal. And the other evening was no exception. Mr. C. wanted to grill steak, so I decided to put the leftover rice waiting patiently for me to do something exciting with it, to good use. But what to do with it? Since it’s summer, I decided to use the rice in a salad. So, I went on-line looking for the perfect salad recipe that contained rice. And as luck would have it, I found this somewhat adapted recipe on the aheadofthyme.com site. I changed things up a bit because I didn’t have all the ingredients called for. I also added more olive oil to the dressing and used my already cooked brown basmati rice instead of cooking up some regular brown rice as directed in the original recipe. Which BTW, I am not going to be using from now on. (To read all about why I am going to refrain from serving regular brown rice any longer, take a quick gander at the information I provided below.) But for now, back to this salad recipe.  

First thing I need to state emphatically, is that this salad is absolutely delicious. We both loved it and it is so very easy to prepare. Plus, the salad needs to be made ahead of time to allow the flavors to get to know one another before being devoured. So, easy to prepare, should be made ahead, tastes amazing. Nothing there not to like!   

So, perfectly grilled steak and this salad made for a great meal enjoyed on our east facing outdoor table. Shade, good food, and a view of the Cascade Mountains and Port Susan Bay made for a very pleasant meal. Of course, the before dinner martini Mr. C. built me didn’t hurt either. Nor did his wine with dinner.

But the real star of the show was this salad. So, I hope you give this recipe a try. And please do read below about brown rice. I don’t know about you, but there is enough poison going around in the form of societal hate, racism, gun control issues, women’s rights pejoration, etc. without inadvertently and unknowingly adding inorganic arsenic to our diet. Just sayin’!

And just because I know you were wondering; brown basmati rice is a lot tastier than regular brown rice. And, this is important, so read carefully – in my humble opinion, brown basmati rice is a perfect replacement for plain old white rice. It is not chewy like regular brown rice. So, it can replace white rice in any of your favorite recipes and no one will be the wiser. In other words – brown basmati rice rocks!

Well, that’s all the news for today. Mr. C. has a gig in Oak Harbor on Whidbey Island this evening. As the crow flies, we are talking about 12 miles from our home. However, because of all the surrounding water, the driving distance is about 60 miles. And not a 70 mile an hour highway to be had. But it is worth the drive. Listening to great jazz (Herding Katz Jazz Nonet) with some of the best players around while eating Southern BBQ at Orlando’s. (Again, some of the best around.) Life just doesn’t get much better. Plus, it’s Friday. And even if I have been retired for 20 years, Friday night is still super special. May you too have a super Friday night. And a great weekend.

Peace and love to all.

3 T. extra virgin olive oil

2 T. fresh lemon juice, or more to taste

1 lg. clove garlic, finely minced 

¼ tsp. dried oregano

½ tsp. fine sea salt

freshly ground black pepper

2 c. cold cooked brown basmati rice (see recipe below)

2 c. baby spinach, roughly chopped  

1 c. cherry or grape tomatoes, sliced in thirds   

½ c. diced cucumber or 1 lg. rib celery, diced (or both, why not?)

¼ c. thinly sliced red onion

⅓ c. sliced kalamata olives

⅓ c. crumbled feta cheese

Whisk the olive oil, lemon juice, garlic, oregano, sea salt, and pepper together in a small bowl.

Gently stir the cooked rice, spinach, tomatoes, cucumber or celery, red onion, kalamata olives, and feta cheese together in a salad bowl. Pour on the dressing, stir gently, and refrigerate until ready to eat.

It’s best to let this salad happily sit covered in your fridge for at least 1 hour before serving. Perfect as aside dish or as the main course.  

RICE COOKER BROWN BASMATI RICE

1 c. long grain brown basmati rice*

2⅓ c. water

1 T. unsalted butter

½ tsp. kosher salt

Wash the rice to remove excess starch and use a colander to drain well. Add the rice, water, butter, and salt to the rice cooker and stir to combine. Select the brown rice setting on your rice cooker. Once finished cooking, fluff before serving.

*Brown Basmati Rice

Most types of rice, particularly white rice, have a high glycemic index. Basmati rice, however, is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.

In addition to a lower glycemic index, basmati rice contains a significant amount of fiber. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Or if you have diabetes, when eaten in moderation, it doesn’t cause sugar spikes as much as regular white rice. In addition, the fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.

Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.

While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. Brown basmati rice from California is also the lowest in arsenic. Arsenic?

Arsenic in Brown Rice

According to consumer Reports “Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rice.

Rice that’s grown organically takes up arsenic the same way conventional rice does, so don’t rely on organic to have less arsenic.”