Carmen Long
Simply Delicious
Warm days make me want to dig in the dirt. There is something magical about planting seeds or plants and watching them grow. One of the easiest edible things to grow is fresh herbs.
I like planting herbs in containers filled with potting soil and leaving them on my porch for easy access to my kitchen. It is fun to go out and snip the herbs needed for a recipe, and it is amazing how much flavor they add. Growing your own herbs is the freshest way to have access, and they are also the least expensive. You can buy a package of seeds or a plant for about the same price you can purchase cut herbs from the produce section of the grocery store.
The growing seasons of herbs vary between different plants. I have parsley and cilantro in a raised bed in my yard that we enjoyed all winter. Not all herbs are that hardy, but now that May has arrived, it should be safe to plant without having to worry about frost.
If you grow more herbs than can be used at one time, they can be frozen or dried for future use. To substitute dried herbs for fresh, use half as much. To use fresh herbs in a recipe that calls for dried, double the amount. For more information on harvesting and drying herbs, check out the NC Cooperative Extension publication:
https://content.ces.ncsu.edu/harvesting-and-preserving-herbs-for-the-home-gardener
May is salad month. Brown Rice Salad is an example of a recipe that can be made in hundreds of ways. Add one or two vegetables, one or two fruits, a grain, a bean, and dress with a citrus vinaigrette. This recipe uses avocado and orange. You could use cucumber, tomato, onion, or shredded squash, really any vegetable. For the fruit component, any citrus, mango, or pineapple works well. Choose any whole grain and any canned bean. This is a great way to use up leftover grains from other meals.
This recipe can be a side dish or served on top of a mixed green salad.
To make the recipe easier to prepare, prep the brown rice ahead of time by cooking several servings at once. Scoop the cooked rice into a 1/2 cup measuring cup. Place the scoops of rice on a cookie sheet lined with wax or parchment paper. Put the cookie sheet into the freezer and freeze until the rice is firm. Once frozen, transfer the portions of rice into a freezer bag or container and store until needed.
Brown Rice Salad
Serves 4
Serving Size: 1 1/2 cups
Prep Time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
Salad:
- 1 avocado, cubed
- 2 cups cooked brown rice, chilled
- 1 orange, cut into small pieces
- 1 can black beans, rinsed and drained
- 1 green onion, thinly sliced
- 2 to 3 tablespoons herbs (parsley, mint, cilantro, basil), optional
Citrus Salad Dressing:
- Juice from 1 lime or lemon (approximately 2 tablespoons)
- 2 tablespoons olive oil
- Salt and pepper to taste
DIRECTIONS
- Combine avocado, brown rice, orange pieces, black beans, and onion in a large bowl.
- In a small bowl, combine juice, olive oil, salt, and pepper. Whisk to combine.
- Pour dressing over salad and stir to coat.
- Add herbs to the bowl and stir to combine.
- Salad can be kept refrigerated for several days.
Nutrition Information per Serving
(Based on 1/2 teaspoon salt and 1/2 teaspoon pepper)
Serving Size: 1 1/2 cups
Vegetables: 3/4 cup
Fruits: 1/4 cup
Calories: 337
Carbohydrates: 48 grams
Fiber: 12 grams
Protein: 10 grams
Fat: 13 grams
Sodium: 155 mg
Source: Med Instead of Meds
