If you’re feeling a tad bored with your summertime eats, this vegetarian rice recipe is just the thing!
I’ve posted a few rice dishes lately because I love how easy and delicious they are. I mean, come on…make a batch of rice on a Sunday night and you’ve gotta week’s worth of yummy recipes to make. Rice porridge for breakfast, rice burritos for lunch, rice salad for dinner and rice pudding for dessert. Easy as 1,2,3. But have you ever tried cooking with tea and making a rice recipe? I didn’t think so!
Rice is the perfect post-indulgent weekend meal option to combat that bloat and get you fitting into your skinny jeans in record time.
I make my rice salads in a simple way using brown rice, Vidalia onions, dried cherries, summer fresh basil and freshly brewed green tea. It’s the best and is one of my favorite lunches.
Enjoy the summertime sunshine today, if that’s your thing. And if you’re cooped up in an office cubicle somewhere- I’m sending you hugs…simply close your eyes and imagine making and eating this dish for dinner ‘tnite and again for lunch tomorrow…
Because it’s just that good.
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup long-grain brown rice
- 1 1/2 cups green tea brewed and chilled
- 1 large Vidalia Onion finely chopped
- 1/4 cup dried cherries
- 2 cups loosely packed fresh baby spinach
- 2 Tbsp. freshly squeezed orange juice
- 1/4 tsp. fresh orange zest
- 1 Tbsp. sesame seeds
- 1/4 cup finely chopped fresh basil
- In a medium saucepan, boil green tea with salt and pepper. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook for 20 minutes then remove from heat and add onions, cherries and spinach. Set aside, covered, for 10 minutes.
- Transfer to a large mixing bowl; add remaining ingredients. Gently toss to combine.
- Serve at room temperature.