This Rice Would Be So Nice

Somebody stop me! Or just feed me...until I'm full. My stomach has been a bottomless pit the past two days, neither craving a particular food nor satisfied by anything I feed it. I refer to my stomach as its own being in times like these because I can't control its insatiable appetite. The food cravings run rampant from the moment I wake up until the time I go to bed just (just to stay out of the kitchen).

The tragedy in this situation is two-fold. First, I have no food in my kitchen. I've stalled on a visit to the grocery store and consequently have a random assortment of food in my pantry that doesn't add up to a single meal. Second, my hungry hippo self is attending a formal on Friday night...in Chicago...with college students! Stewart's fraternity chapter at our Alma Mater is having their 55th annual formal, and a lot of the alumni decided to use this opportunity for a reunion. And while we're at it, I might as well tell you that I'm sporting a lobster red farmer's tan. And my dress is red! Don't get me wrong. I'm so excited for this weekend. I love getting glammed up and going out for a night on the town; and this night involves an open bar. Woop woop! But me, green tea, and a spray tan are going to rendezvous asap.

So while I'm thinking of all the food I want to eat and don't have, this brown rice salad comes to mind. The recipe originally came from my best friends' family. And I can't compare it to any rice dish I've ever had. This is a quintessential summertime dish. There are so many colors, textures and flavors in this rice, it will send your taste buds on a roller coaster ride! You have to try it. I've made this dish before for a group of co-workers and they loved it. Last weekend we had it at my parents' and the leftovers didn't make it past the first night in my house. This rice dish makes a statement, and people will remember you for it...in a good way.

The perfect beat to pair with this summertime rice salad is Astrud Gilberto's Summer Samba. The song was made to play alongside this dish. It's colorful, happy and exotic.

I hope you enjoy this eat and beat as much as I do!
Julia



Brown Rice Salad: 1 Cup rice (white or brown) cooked.
1/2 Cup golden raisins
1/4 Cup olive oil
1/4 Cup red wine vinegar
1 small red onion, chopped
4 cloves garlic, finely chopped
2 Tbsp olive oil
1/2 Cup roasted pistachios, roughly choppped (buy them roasted to cut back on time)
1 medium red bell pepper, chopped
1 tsp Kosher salt
1 tsp red pepper flakes
15 oz can of chickpeas, drained and rinsed
1/2 Cup basil leaves (chiffonade)

1. Cook rice and set aside
2. In a Cuisinart, pulse the golden rasins, 1/4 cup olive oil and red wine vinegar together until blended into a vinegrette. Set aside.
3. In a pan, saute the red onion and garlic in 2 tbsp olive oil. Set aside.
4. Mix the rice, vinegrette, garlic/red onion and all remaining ingredients together in a large bowl. Serve hot or cold.

*You'll notice in the picture that the chickpeas were substituted for yellow bell peppers. Make it your own. I've made had it both ways, and you can't go wrong.