Hot & Cold Rice Bowl

Saturday afternoon I stopped by my favorite little produce stand on the side of the road by the campground. I couldn’t resist grabbing a few juicy tomatoes.

I used the tomatoes and cumber to make a summer veggie bowl. Here’s the basic recipe:

Hot & Cold Rice Veggie Bowl

Ingredients:

  • sliced squash
  • asparagus
  • chopped tomatoes
  • chopped cucumber
  • leftover brown basmati rice
  • pine nuts
  • olive oil

Dressing:

  • zest and juice of one lemon
  • olive oil
  • splash of apple cider vinegar
  • pinch of dried oregano
  • salt & pepper
  • one small minced garlic clove

Directions: Heat a splash of olive oil over medium in a large pan. Cook squash and asparagus with lid on for about 5-7 minutes, checking and flipping as necessary. Meanwhile layer cucumber, tomato and cold rice in a bowl. Mix dressing ingredients in a separate container. Once asparagus and squash are tender and slightly brown, remove from heat and chop into bite-size pieces. Add pine nuts to the heated pan and cook for a few minutes until fragrant. Place everything in the bowl and give it a good stir. Yum!

The man-version on bread

His and her summer veggies

(I’ve decided to lay off the bread for a while… summer travels have contributed to a few extra pounds)

Jersey fresh

What’s cooking in your kitchen this week?

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3 Comments

Filed under Around town: South Jersey, Dining in

3 responses to “Hot & Cold Rice Bowl

  1. That stand looks so cute – I’ll have to try your veggie bowl, sounds yum. I’m visiting home for a bit and my parents have a juicer so I’ve been taking full advantage of that. Going to try a raw avocado/cucumber soup tonight!

  2. Pingback: World Vegetarian Day | veggievinyasa

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