The other night I made a batch of jasmine rice for dinner...and then realized I didn't have a major ingredient I needed (don't you hate that?) I pulled it out of the fridge last night and thought I could make something good with it, and all these wonderful fresh veggies I have. Maybe a rice salad? I have to admit, I don't think I've ever tasted a rice salad, let alone made one, but when I get a food idea in my head, I just have to try it. I started by finely dicing carrots, celery, asparagus, julienned some cucumber and chiffonade some baby spinach.
I tossed it with the rice, along with some freshly cracked black pepper and sea salt, a few dried cranberries, and tossed it all with a pinch of Pecorino Romano cheese, and about 1 tsp of salad cream. It tasted wonderful! It's mild enough for a kid, but if I was making it for myself, I'd add some really good brined black olives, diced tomatoes and a hard boiled egg or two and a splash of cider vinegar to give it more body and depth. The raw veg gives it this fresh, crisp texture, and the cranberries are sweet and give it a nice chewy bite.
Bento #139 - Jasmine rice salad with organic carrots, organic baby spinach, celery, asparagus, cucumbers, and cranberries, mini meat balls and fresh raspberries.