So the night I was sick we ordered chinese food for dinner and with Chinese food comes leftover rice. You know the rice that comes on the side of every menu item that no one ever seems to eat because you ordered fried rice or noodles on the side anway? Yea, that rice. The stuff that usually gets tossed.
Well I like to look at it as someone just delivered me cooked rice and says, “Here, make something.”
So I did…
Yesterday when I was feeling better and The Boys were munching on their own leftovers, I used the rice to whip up a quick light lunch. I’ve made a similar dish to this before using bulgur and it always turns out great. Basically this was a super quick single serving version using what I had on hand.
The peas and pomegranate make a great combo visually and tastily!
If pomegranates are new to you check out this old post. Little Guy and I took the leap and tried them about 5 years ago and now we’re both hooked!
Here’s what I did to make the “saladâ€¦”
- 1/2 cup cooked brown rice
- 1/2 cup frozen peas
- Dash of Garlic Powder
- Dash of minced onion (or onion powder)
- 1/4 tsp grown ginger
- 1 packet of soy sauce or 2 tsp
- 1/4 cup Pomegranate Arils
Warm a non-stick skillet over medium heat and spray with non-stick cooking spray.
Add all the ingredients except the pomegranates and cook until well blended and warmed through.
Turn off the heat, add the pomegranate and toss everything together.
Pour onto a plate and enjoy!
|Servings||Amt per Serving|
|205||2g||7g||old: 3.5||new: 5|