Monday, September 7, 2009

Remembering Brown Rice Salad

John has this dish he calls "Open Frig, Cover with Cheese, Bake" which is a tasty way to use up leftovers.

The other day, I got home first, so dinner was my task. In the frig: yesterday's Dominican Republic Chicken (an old TimeLife Cookbook recipe that involves rum and is pretty tasty), some rice, some tomatilla sauce (goes well with the DR Chicken), lettuce, and some patty pan squash.

Scott Miller developed this wonderful Brown Rice Salad at the Fiddlehead, and the recipe is in the cookbook. (favorite memory of this is some coworkers at UAS ordering one to go, opening it up and enjoying the better portion of it before realizing they'd forgotten to put in the rice). For some reason, a Brown Rice Salad seemed like the way to go.

In place of the green peppers: Squash.
In place of the tofu: slices of chicken.
Added to the vinaigrette: Tomatillo sauce.

So. Sprinkle the lettuce with a bit of red wine vinegar and olive oil. Sauté the squash and some diced onion untill wilted. Stir in the chicken slices, add the tomatillo sauce, and some salt and pepper. Stir in the rice, and cook until heated through. When John walked in, put the rice and chicken mix on top of the lettuce, top with grated cheddar, and eat.

Fruit salad, and wine.

We hadn't had Brown Rice Salad in a while, and John requested it again on Saturday, using the leftover bottom round. It is a tasty and flexible way to use leftovers.

No comments: