5.12.2011

Brown Rice, Edamame & Greens Salad


I have been eating like crap lately. And by "lately," I mean for the past 3 weeks. And by "like crap," I mean TERRIBLE! Cheeseburgers, quesadillas, fries, cake, candy, everything that I always say to avoid. I attribute this to the fact that a) we haven't gone grocery shopping in oh, three weeks; b) I've been traveling (once for work to L.A. and again for a weekend getaway with the sweetie); and c) I haven't been working out.

That's all changing...as soon as I get myself to the dratted grocery store! Tomorrow...maybe. :)

The other day I wanted, nay, I needed to eat something healthy. I have very limited items with which to concoct said dish, but I managed to pull together a half-way decent salad, which I will now share with ya'll.

Brown Rice, Edamame & Greens Salad
{serves 2 - 3}
1/2 cup unprepared long-grain brown rice
6 ounces unshelled edamame, frozen
8 ounces leafy greens, frozen (I used a mix of kale, collard & mustard greens)
1 teaspoon extra-virgin olive oil
1 T tahini
1 T fresh basil, chopped
1 teaspoon red wine vinegar
1 T garlic powder
1 teaspoon Italian seasoning
1 - 2 T crumbled feta cheese
salt & pepper to taste

Cook the rice, leafy greens and edamame according to package directions. Drain the edamame and let cool in the strainer; set aside. In a large bowl, mix all ingredients except the feta & edamame until well combined. Shell edamame and add the beans to the salad. Mix well, add salt & pepper to taste. Sprinkle feta on top, and either chill or serve warm.

This tastes great cold, so you can eat it warm for lunch and then serve cold with a main course for another meal, if you like!

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