07 August 2008

Brown Rice and Black Bean Salad

Some people balk at leftovers. I embrace them. My favorite lunches have leftover chicken or pork tenderloin as a major component. This particular lunch was easy to put together with leftover brown rice and canned black beans and tuna. I added a bit of broccoli that I steamed in the microwave and some fresh tomato, shredded red cabbage, then tossed it in a bit of homemade vinaigrette and—lunch! Healthy, gluten-free, full of fiber and very satisfying.

People often say they have no time to make healthy meals, especially lunches, but with a little advanced planning and some imagination, you can eat well without spending all day in the kitchen. The day I made this salad I had a busy morning, so I put brown rice in the rice cooker, pushed the “on” button and off I went on my errands. When I came back a few hours later, it was lunch time and my rice was ready for me. Then a couple minutes to steam a cup of broccoli in the microwave, slice off a bit of previously washed cabbage and tomato, open a couple cans—you get the picture. Pretty quick.

These days I work at home and my lunches are leftovers from the previous night’s dinner or a big salad with leftover meat or fish. When that fails, I steam some vegetables, add rice or not and maybe open a can of tuna or salmon or add some tofu. I never spend more than 15 minutes making lunch and my salad dressings are all homemade, stored in recycled jelly jars. So  my advice is to think positive and invest in a good salad spinner and a rice cooker. Buy some good olive oil and start experimenting. 

За ваше здоровье!

Karen, herself

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