Sunday Rituals and Rice Salad for Lunch
Jul 13th, 2008 by prissycook
My Texas in July get away was a good recharge and I think it’ll help me truck through the next few months in Arizona. I was able to disconnect in a major way. We spent more time out at the Lake than usual, so no wireless access, no cell phone signals and the TV didn’t get turned on once.
Now, it’s back to usual in the Valley and I really need to get back in the saddle with taking my lunch to work. I cannot stress how much better I feel during the day when I bring my own lunch, rather than eat whatever is available. Because if I was left to my own devices my daily nutrition would consist of a breakfast Jack, Sonic Wacky Pack and Hostess Cupcakes from Circle K. I’ve actually survived for days on that diet. Ugh.
Part of what helps me during the week with taking my lunch to work is prepping lunch on Sundays. My goal with weekday lunches is to:
- Prepare something that will last at least 4 days in the fridge.
- Look for recipes that I don’t have to reheat.
I typically end up with some freshly cut fruit and some sort of salad. This summer so far has been all about confetti salads. For me, those are rice based salads with lots of mixins. This past week, I learned that you can spice up your rice by combining in spices while the rice is cooking. Adding a teaspoon of cumin, tumerick or lemon zest to the boiling water before adding the rice can add a new level of flavor to the rice.
Cumin Rice Salad
Ingredients
1 t ground cumin
1 t olive oil
1 cup rice, uncooked
Chopped roasted red peppers, green peppers
1 can drained and rinsed black beans
1/2 can drained and rinsed sweet corn
Sprig of Cilantro
Method
Heat the cumin in your rice pot, add olive oil and when the flavors release add your water and rice and cook according to the directions on the package. Once rice is finished, allow it to cool and add peppers, beans, corn and cilantro.
Check out these other lunch perfect salads:
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!