Quick & Easy Rice Salad

As is typically the case when I write about food, I don’t have a precisely measured recipe. But I do have a suggestion: Brown Rice Salad. Start with a couple of cups of leftover brown rice. Or, if you have access to a Trader Joe’s store, use one pouch of their frozen brown rice. I always keep some in the freezer to help with a quick meal. If you’re starting with frozen rice, heat according to the directions, then dump the rice into a mixing bowl. Put the bowl into an ice bath to quick chill. Add a little salt, pepper and olive oil, stir and continue to let cool. Meanwhile, dice up some vegetables. I like bell peppers, celery, cucumber, tomatoes - whatever strikes your fancy. Add some seasoned rice wine vinegar or some Italian style salad dressing or some pesto - or whatever you like - to the rice and stir to combine. You really can take this in any flavor direction you want. Add fresh herbs if available. Add the diced vegetables to the rice and toss. Adjust seasonings to taste. This Brown Rice Salad is nutty, chewy and refreshing. I made it tonight while some summer squash, zucchini, onions and garlic were roasting in the oven. I served them both alongside some cod. Yum!