I don’t like leftovers. I don’t enjoy eating them or storing them in containers, knowing they’ll likely end up wasted. And create more waste washing the container. My husband loves leftovers but rarely eats them blaming me for making fresh food everyday. I explained to him so many times that one medium container of leftovers won’t be enough for the four of us.
The only leftovers I don’t mind keeping is rice. There are so many things you can make with rice. For example: rice bowl, rice with caramelized onions, and this rice salad.
Wild Rice With Vegetables & Herbs
This salad is like a big rice bowl. You can make it with any leftover rice or quinoa.
Servings: 4
Ingredients
- 3 tablespoons avocado or olive oil
- 1 small onion - diced
- 1 medium sweet potato - diced small
- 1 head broccoli - separated into small florets
- 1 small bunch collard greens - Swiss chard or kale*, chopped
- 2 cups cooked wild - brown or basmati rice
- 2 tablespoons barberries - toasted on a skillet for 1 minute – optional
- 1 red chili - seeds removed & chopped finely – optional
- Handful cilantro or parsley or both - chopped finely
- Salt
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon cinnamon
- Salt
Optional Additions:
- Avocado
- Harissa
Instructions
- Put the avocado oil in a large skillet over medium-high heat. Add the onion and sweet potato and sauté for 5 minutes, stirring occasionally. Lower the heat to medium and add the broccoli, collard greens and 1⁄4 cup water. Add salt and stir. Sauté until the sweet potato is tender.
- Warm the rice (if using leftovers) and put it in a large bowl. Top with the sautéed veggies, barberries, chili and herbs. Add the dressing ingredients and toss to coat. Taste and add salt if necessary.
- Serve with slices of avocado and harissa or hot sauce on the side, if desired.
- *Swiss chard and kale can be used interchangeably here based on preference.
