Yet there are some weeks when I don't participate in this enjoyable process of planning meals. When this happens, behold The Rice Bowl. Simple, customizable and lightening-fast, this fail-safe dinner solution will please the pickiest of eaters. It will easily accommodate your favorite vegans and gluten-free friends. Think: taco bar with much, much more flexibility. The recipe is essentially rice (or "rice" - quinoa, farro, bulgur also work great) topped with whatever you can find in the fridge, the freezer or your pantry.
But I always appreciate a "recipe" so I'll share tonight's rice bowl spread and I'll give it a fancy name and a proper hednote. Enjoy!
Low-Hanging Fruit Rice (or "Rice") Bowls
This completely customizable one-dish dinner is inspired by the absence of a dinner plan. Every ingredient is 100% interchangable with whatever you have on hand.
- Black rice
- Canned white beans (cannellini), rinsed
- Napa cabbage (CSA share from a few weeks back), shredded
- Avocado, cubed
- Red onion (CSA share from at least a month ago), diced
- Cheddar cheese, shredded (by Julian)
- Pepitas, toasted (taking 3 minutes to do this makes a huge difference)
- Frozen veggies (the gross-looking weird ones with unnaturally square carrots - my boys love them), nuked.
Cook rice, according to package instructions. Put everything else—rinsed, shredded, diced and nuked—into small bowls and let anyone eating pile on what they want.
Tip: If you have a five-year-old, or a greedy eater of any age, remind him (her) that it's not polite to serve himself (or herself) ALL of the avocado.