Rice is the staple of most gluten-free diets. This was my safe grain growing up and is my go-to grain for many of my dinners today. When not participating in my marathon Sunday cooking sessions, I am quickly throwing together meals during the week after a long day at work. I don't know why it took me so long to realize that you can microwave boil-in-the-bag brown rice. While I am chopping and preparing my meal, the rice is cooking away unassisted. This is awesome!
Recently, I found myself looking for a quick meal one night after work. I always have rice on hand so I decided to throw together a colorful brown rice salad. This was quick to prepare and full of flavor with lots of leftovers. A perfect weeknight meal.
Gluten-Free Fun Brown Rice Fiesta Salad
Ingredients:
1 bag of boil-in-bag brown rice
1 small can of corn, rinsed
1 can of black beans, rinsed
1 avocado
2 small tomatoes
1 tbsp of lemon juice
1 tsp of chili powder (I always add extra)
1 tsp of cumin
salt to taste
1/4 cup of shredded cheddar cheese
Prep time:
Less than 15 minutes
Directions:
1. Cook the bag of rice in a microwavable container full of water for about 10 minutes.
2. While rice is cooking, chop up the avocado and tomatoes. Sprinkle with salt and lemon juice.
3. Heat the rinsed black beans and corn either on stovetop or microwave for 5 minutes.
4. Drain rice and toss with heated beans and corn. Stir in cumin and chili powder to taste.
5. Top with avocado and tomato salad and lots of shredded cheese.
6. ENJOY!
Recently, I found myself looking for a quick meal one night after work. I always have rice on hand so I decided to throw together a colorful brown rice salad. This was quick to prepare and full of flavor with lots of leftovers. A perfect weeknight meal.
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| Gluten-Free Fun Brown Rice Fiesta Salad |
Gluten-Free Fun Brown Rice Fiesta Salad
Ingredients:
1 bag of boil-in-bag brown rice
1 small can of corn, rinsed
1 can of black beans, rinsed
1 avocado
2 small tomatoes
1 tbsp of lemon juice
1 tsp of chili powder (I always add extra)
1 tsp of cumin
salt to taste
1/4 cup of shredded cheddar cheese
Prep time:
Less than 15 minutes
Directions:
1. Cook the bag of rice in a microwavable container full of water for about 10 minutes.
2. While rice is cooking, chop up the avocado and tomatoes. Sprinkle with salt and lemon juice.
3. Heat the rinsed black beans and corn either on stovetop or microwave for 5 minutes.
4. Drain rice and toss with heated beans and corn. Stir in cumin and chili powder to taste.
5. Top with avocado and tomato salad and lots of shredded cheese.
6. ENJOY!
Labels: "Recipe of the week", recipe
2 Comments:
You're right: Quick 'n' E-Z, Gluten-Free, nutritious and variable. Make a double batch of brown rice. 4.25 cups water with 2 cups brown rice. (Some package directions vary but I like my brown rice moister so I add the .25 cup water.) Often I make it with some broth or vegatables finely minced for flavor. This is a quick base for meals and seasonings during the week. The change of additions makes it taste differently so you don't feel like you're eating the same dish for a week. Nice!
This looks delicious! I will have to try it :)
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