Carolina Gold Rice
You cook it and then dry it in the over for 10 minutes stirring halfway through.
It was really good, but I wish I had served it by itself instead of underneath a saucy stir-fry. I think we would have appreciated the flavor and texture more.
In other rice news, we made fried rice from the leftover Carolina Gold plus some Basmati along with…
- 4 eggs,
- chopped chard leaves plus a teaspoon of chopped basil,
- chopped onion, radish, and chard stems, and
Turned out great! Nothing beats fried rice for getting all your veggies in and for making your co-workers jealous at lunch!
The leftover basil leaves were a new twist. I didn’t have much, so I wasn’t expecting the basil flavor to show up. But it was there: subtle but definite – and a nice change from plain old fried rice. It lightened up the soy sauce taste just a little.
Arugula beet salad
We finished up the arugula with a couple of nice salads. Mine had arugula, beets, radishes, bleu cheese and strawberry vinaigrette.
Chris’ salad had cucumbers and cherry tomatoes, too.
The sweetness of the beets and strawberries and the creaminess of the cheese went well with that fresh arugula bite. However, the bigger the arugula the harder the bite. So we’ve learned to break the biggest ones into tiny pieces or use them in a cooked recipe instead.
Green beans two ways
1. With our arugula salads, we had sautéed green beans with garlic and tomatoes. (And spaghetti and garlic bread.)
2. Tonight, I cooked up some green beans for Chris to eat for lunch tomorrow. He likes them Southern-style:
- Step 1: put a drizzle of oil and green beans in boiling, salted water
- Step 2: forget and leave them on the stove for nearly an hour
We’ve still got some green beans to sauté or cook to death. I’ll go ahead and wash and trim them, so they’ll be ready to cook either way. The sauteed recipe only takes a few minutes: blanch for 3, then saute for another 2 or 3. Makes for a good last minute vegetable.
And we’ve got some roasted beets left in the fridge. I’m going to wait and see what we get tomorrow. If we get more arugula, we’re making more arugula-beet-bleu cheese salads!