August was a horrible month. I am so glad that it is over.
Now, September. Let's hope we're off to the races. I feel like we are. I hope we bet big money.
I made this today and felt so good about everything that I had to share. I hope life, and September, is just as keen for you.
Brown Rice Salad
1 cup uncooked long-grain brown rice (or three cups cooked brown rice)
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 large garlic clove, peeled
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1/4 cup minced parsley
4-5 scallions, sliced (use both the white and green bits)
1 carrot, peeled
1 small zucchini, diced roughly
1 red pepper
Zest from the same lemon you juiced, above
Bring a large pot of water to a boil, and add the rice -- I learned this cooking method from reading Angry Chicken, and I love it. Basically, you boil your grains like pasta, which not only makes them cook faster but makes them taste better. You're probably already doing this. I don't mean to be so behind the times. Anyway, check the package directions and base your cooking time off of that and the good old fashioned tooth test, where you taste a grain and decide if it is tender enough for your liking. My rice took around twenty minutes. Once done, drain the rice really well, fluff with a fork and sprinkle with a little bit of olive oil. Set aside.
Whisk together the lemon juice, olive oil, salt, pepper, and red pepper flakes until a nice, lemon-y emulsion has formed. Check for seasoning, adjust if desired and then grate (using a microplane, if you don't have one just very finely mince or smash the clove into a paste) the garlic into the dressing. Whisk to combine and add half the mixture to the warm rice, stirring lightly with a fork. Set the remaining dressing aside.
Now, using your peeler, scrape the carrot into long ribbons. Core, seed and stem the red pepper, then slice into thin strips. Add the carrot, red pepper strips, diced zucchini, parsley, scallions and lemon zest to the rice, stir gently to combine, check and adjust seasonings one last time and serve -- also fantastic when chilled.