[social_buttons] Now that I’m working as a full-time farm intern, I have very little time in the morning to a pack a decent lunch. My solution? Rice salad. I can make a batch in under an hour on Sunday and, voila, enough lunch to keep me fueled for the whole work week.
Rice salads are healthy, inexpensive, and versatile. They don’t get soggy and don’t need to be reheated. Plus, since you can throw just about anything into a rice salad, it’s the perfect way to clean out your fridge and pantry at the end of the week.
Here are some of my favorites:
- Short-grain brown rice + black beans + roasted carrots + chipotle orange sauce
- Short-grain brown rice + black beans + peas + Caribbean coconut curry sauce
- Wild rice + dried apricots + almonds + scallion + ginger vinaigrette + microgreens
- Jasmine rice + tofu + roasted broccoli + coconut milk simmered with thai red curry paste
I usually cook 4 cups of rice and then add as many beans, veggies, and nuts as I see fit. Be sure to taste your salad as you assemble it to determine whether you’ve added enough sauce and seasoning. After the rice salad has cooled, I divide it into five containers for easy grab-and-go during the week.
For more recipe ideas, visit:
- Indian-Style Rice Salad
- Pad Thai-Style Rice Salad
- Citrus Rice Salad With Parmesan
- Japanese-Style Rice Salad
- Meatless Monday: Cucumber, Dill and Rice Salad with Tofu “Feta Cheese” Brings a Splash of Summer Flavors
- Healthy Summer Grub: Quinoa, Kale and Avocado Salad Recipe