Inspired by the recent Mark Bittman article 101 Simple Salads for the Season, today I invented a summer salad of my own. While I can't remember every combination in Bittman's long list, I'm pretty sure that this combination is original.
Like most experimental successes, this one sprang from a combination of desperation and what meager ingredients I had in the fridge.
Desperation: What to give a two year old for lunch? I know it is a healthy meal, but as a responsible parent, I don't think I should give my son whole wheat penne mixed with chopped tomato and drizzled with olive oil for the 100th time in a row. I'll do rice instead. Now I just need to add something fresh.
What's in the fridge? Peaches from the farmer's market. Hmmm, peaches and rice sound a little weird, but here we go!
By the way, this salad is so easy to make, that I'd recommend waiting to prep the fruit and vegetables until after the rice has cooked. From that point, it should take about 10 minutes.
Peach, Almond and Brown Basmati Rice Salad
- 1 c. brown basmati rice
- 2 c. + 2 Tbs. water
- handful beet greens or other dark greens, washed and thinly sliced
- 2 spring onions or scallions, washed and thinly sliced
- handful almonds, toasted in a pan on low heat for a few minutes, then coarsely chopped
- 2 peaches, diced
- salt, pepper, white wine vinegar and olive oil, to taste
Put the sliced greens and onions into the rice pan and re-cover for a few minutes so they wilt.
Add the peaches and almonds to the rice. Drizzle with vinegar and olive oil to taste, then check for salt and pepper.