December’s theme is “food for all those days between Thanksgiving and New Year’s that aren’t holidays.” Or, to be less wordy (never my strong suit): quick work-night meals. Meals that you can prepare after a long day at work or doing whatever it is you do that makes you tired. You still have to eat, right?
Today’s recipe is more of a “recipe.” This is salad for people who want to eat more vegetables, maybe even specifically more greens, but also really want hot food. Who has time to make food AND a salad? Well, honestly, with salad boxes, I guess anyone, but I don’t actually really like salad. So in this dish, I have topped some mixed greens (spinach and baby chard mixed with some arugula) with a hot rice skillet using leftover rice mixed with black beans, earthy mushrooms, crunchy veg (either water chestnuts or jicama — you pick) just a touch of onion, olive oil, vinegar, and cilantro — and topped all of that with oranges.
What you get is a simple one skillet (assuming you have rice already — if not, it’s two pots. Sorry.) meal heavy on the vegetables, low on the salt, with straightforward flavors. It’s hearty and satisfying but not heavy. Perfect for between food-heavy holidays, right?