Greek Rice Salad

Greek Rice Salad

Serves 4.

A fresh twist on rice that will be a welcome addition to any dinner table or potluck spread.

Slightly adapted from: AllRecipes.com

1/2 c. quick-cooking brown rice

1/2 avocado, chopped

1/8 c. lemon juice

1 vine-ripened tomato, diced

3/4 c. diced cucumber

1/4 c. diced red onion

1/4 c. crumbled feta cheese

1-1/2 T. olive oil

1/2 t. lemon zest

1/4 t. minced garlic

1/4 t. salt

1/4 t. freshly ground black pepper

Cook rice according to package directions. Allow to cool.

Meanwhile, toss avocado and lemon juice together. Add remaining ingredients and mix to combine. Fold in cooled rice.

Serve immediately, or chill for up to 1 hour.

Warm Green Beans, Chicken, and Brown Rice with Sesame Dressing

Warm Green Beans, Chicken, and Brown Rice with Sesame Dressing

Serves 2.

This is what I like to call "healthy Chinese." Still just as much flavor, without the bad stuff.

Source: Williams-Sonoma Vegetarian cookbook

1-1/2 c. brown Minute Rice, prepared to package directions

1/2 lb. boneless, skinless chicken breast

1 T. olive oil

Salt and pepper

1/2 t. Dijon mustard

1/2 clove garlic, minced

2 t. fresh lemon juice

1 T. soy sauce

1 T. Asian sesame oil

1 T. corn oil

1/2 lb. green beans, trimmed

1/4 c. peanuts, toasted

2 t. sesame seeds, optional

Cook rice according to package directions.

Meanwhile, in a small bowl, whisk together the mustard, garlic, vinegar, soy sauce, sesame oil, corn oil, and salt and pepper to taste. Set aside.

Heat olive oil over medium-high heat. Add chicken and cook through, about 8-10 minutes per side. Remove from pan and slice into bite-sized pieces.

Meanwhile, bring a saucepan three-fourths full of lightly salted water to a boil. Add the green beans and cook until just tender, 5-7 minutes.

While the green beans are cooking, place the sesame seeds (if using) in a small, dry frying pan over medium heat and toast, stirring constantly, until golden, about 2-3 minutes. Watch carefully so that they do not burn. Transfer to a dish and set aside.

Drain the beans and place in a deep bowl. Immediately add the hot rice, chicken, peanuts, and dressing and toss to mix well. Place on a platter, garnish with the toasted sesame seeds, and serve at once.

Chipotle Cilantro Rice

Chipotle Cilantro Rice

Serves 4

You can find plenty of copycat recipes of Chipotle's rice. This is one of them. The Mr. LOVES rice and LOVES Chipotle, and, thankfully, this pleased his tastebuds. In his words, it was "gold," and I think he was just as excited about the prospect of adding some soy sauce to the next-day leftovers.

1 c. long-grain rice

2 c. water

4 t. vegetable oil

3 T. fresh cilantro

1/2 lime, juice of

In a small saucepan, heat rice, water, 1 t. oil, and salt until boiling. Boil on high until most of the water evaporates. When water skims the top of the rice (you may have to remove from heat momentarily to see if this is happening), reduce to low and cover about 15 minutes. Shut off flame and let sit for an additional 5 minutes.

Mix cilantro, lime, and 3 t. oil in with rice and serve.