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Rice Salad and Focaccia

What started out as just something to use up the last of the no-knead dough turned into dinner tonight.  I like it when meals just sort of evolve.

Victor will be out of town for a couple of days and we head to California for my niece Jessica’s wedding when he gets back, so cooking-wise, it’s going to be a use-up-whatever-is-in-the-house next few days.

This is always a fun challenge.

Tonight started it off with the aforementioned no-knead dough because whenever Victor leaves for a few days I have a habit of eating hot dogs.  Well, chili dogs to be precise.  I thought I’d give myself a fighting chance to eat something different.

I oiled a sheet pan, spread the dough out, drizzled it with more olive oil, and then covered it with tomatoes, mushrooms, and bell pepper.  A bit of garlic powder, and then a good shredding of Locatelli and some pepper.  Into a 450° oven for 25 minutes.

I also made a nice big batch of rice salad.

Rice and Oat Salad

  • 1/2 cup black whole grain rice
  • 1/2 cup mahogany whole grain rice
  • 1/2 cup wild rice
  • 1/2 cup whole oats
  • 1 qt chicken broth (use water or veg stock to make vegetarian)
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 star anise
  • 4 allspice berries
  • 8 peppercorns
  • 1 can garbanzo beans, rinsed and drained
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/2 large zucchini, diced
  • 3 green onions, minced
  • 1/4 cup parsley, chopped
  • 1/2 cup golden raisins
  • 1/4 cup strawberry balsamic vinegar
  • 1/2 cup olive oil

In a large pot, bring first 11 ingredients to a boil.  Cover, reduce heat, and cook for 45 minutes.  Cool.

When rice is cool, mix in remaining ingredients.  Mix well and refrigerate.

And, I had taken some bone-in chicken breasts out of the freezer before planning dinner, so I poached then and shredded the meat.

I am now set for meals until Victor gets home!

(I also made cupcakes!)

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