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Happy Monday!

I hope you had a great weekend.  We did!  We watched way too much Olympics.  Did you?

We have a few favorite things about the Olympics.

The first is that, all of a sudden, people are SUPER DUPER patriotic.  People that usually aren’t.  People that usually ARE, are even MORE SO, and it’s hilarious.  Does someone winning gold in shot-put REALLY make you feel more patriotic, no matter where you’re from?

Really?

The second thing that we love about the Olympics is that, after listening carefully to 38 seconds of commentary, people are EXPERTS on whatever sport they’re watching.  It’s amazing.  I myself am completely guilty of this, especially in diving.

“Did you see that rotation?  She was at least 1/97th of a second behind her partner.  I totally get why they aren’t in first.  Sheesh.  How hard IS it?”

You know, smart stuff like that.

Anyway.

This isn’t, like, Olympic-themed or anything.  This is just something that’s super delicious and easy and versatile and can be made in 20 minutes or so which means YOU get back on the couch to spout sports expertise sooner!

You’re welcome for that.

So what you need is:

  • 1 cup wild rice blend
  • water/stock combo for cooking rice (based on package directions)
  • 1 tablespoon butter
  • 1/4 cup chopped toasted nuts
  • 2 medium zucchini
  • 2 medium tomatoes
  • 1/4 cup fresh chopped herbs – your choice
  • 1/2 cup crumbled feta
  • olive oil, salt, pepper, and crushed red pepper, for serving

Now, I didn’t even take pictures of any of this because I don’t want to insult your intelligence.

Also, I didn’t want you to get any images stuck in your head that would prevent you from being creative.  This isn’t a recipe, this is just ONE example of how you could use any old ingredients to make a one-dish dinner that is super duper delicious!

Use rice, quinoa, barley….anything! Cook it according to the package direction.  I like to use 1/3 stock and 2/3 water to give a bit of flavor to the rice itself.  The blend that I had came from the farmer’s market in North Carolina and had barley, farro, wild rice….it was SO good.

While the rice is cooking, dice whatever veggies you’re using!  Squash, carrots, eggplant…anything!  Sautee anything you’d like cooked, like the zucchini, and leave the rest raw.

Prep your herbs, cheese, and any other mix-ins at this point, too!

Now, when the rice is cooked I dump everything into the rice and mix it all together except for a bit of cheese and herbs.  Then, heap everything onto a plate or bowl, top it with all the things that taste yummy to you (salt and fruity olive oil are my go-tos), and get back to the TV!

Seriously.  There are a GAZILLION combos you could do with this.  Pine nuts, parm, and fresh basil for a pesto-flavor.  Cheddar, cilantro, tomato, and green pepper for taco-grain-heaven.

What are you thinking about having for dinner tonight?