Let's face it, not all leftovers are created equally. Some things, like cooked fish, will languish in the back of my refrigerator until the stench finally proves to me that I am not going to make some new dish with the remains of Tuesday's sauteed tilapia. On the other hand, extra chicken, steak, pancake batter, or noodles are sure to get "re-purposed" later in the week.
Rice, I believe, is the king/queen of leftovers. Easily made into rice and eggs or a crispy quesadilla or a easy rice salad. Rice salad is a summertime staple in our house as it is simple to make, makes use of herbs and veggies in our garden and doesn't require the stove. It isn't summer yet, but last week felt like a sneak peak at summer, so I thought I would use up some leftover rice and make this side for our dinner.
Here's what you do:
-Take a couple of cups of cooked rice, drizzle with olive oil and a splash of vinegar.
-Finely chop any or all of the following: green onion, red onion, bell peppers, hot peppers, mushrooms, tomatoes, fresh herbs.
-You can saute your veggies for a few minutes if you want and add the rice mix at the end to warm it up. Toss with herbs right before dinner.
-Alternatively you can microwave the rice for a minute and mix the warm rice with the veggies to wilt them just a little.
Last week I had the ends of a container of TJ's grape tomatoes, so I took some advice from the Dinner a Love Story crew and roasted them in the oven for about 20 minutes before adding them to the rice. Oh my. So good.