Italian Rice. A side dish, my dear.

My little sister told me this weekend that she doesn't read my recipe posts because they are too long.  Ie: too many words for her.  So, in honor of her, I decided to post a recipe today. 

I love you sister.

I am sorry that I type too many words for you.  I will try to keep my recipe short and to the point. 

NOT.

This recipe is for a delicious side dish I prepare often.  After reviewing my recipe page, I realized that it's mostly desserts (ahem, looks like I have a sweet problem), so I decided to balance the scales with a healthier recipe this time.  While it may be simple, frugal, and healthy - it's nothin' short of delicious.  Trust me.

Italian Rice
You will need:
 - 2 cups of rice (brown rice soaked for 24 hours is best, but I like jasmine too!)
 - 4 cups of water (3 cups of water if rice has been soaked)
 - 1/3 cup olive oil
 - 1/4 cup of raw apple cider vinegar
 - Generous squirt of dijon mustard (optional)
 - Big pinch of salt
 - 2 teaspoons of dried herbs, your choice (rosemary, oregano, basil, and thyme are my favorites)
 - 3 cloves minced garlic
 - 3 ribs celery, diced
 - 3 carrots, diced
 - 1 avocado, diced

Step One:  Cook the rice.  Booya.

Step Two:  While the rice is cooking, mix the olive oil, vinegar, dried herbs (or fresh, if you've got 'em!), salt, and garlic together.  This is your sauce.  Your dressing.  Your marinade.  If you like, add a generous squirt of a dijon mustard in here, too.  Sometimes I do, sometimes I don't.  But right now I am out of it, so I didn't.

Step Three:  After your sauce is made, dice up your celery, carrots, and avocado.  I forgot the avocado in these photos - whoops.  This is your salad, so add what you like.  Radishes, cooked egg, arugula, or kale would all be delicious.

Step Four: After your rice is finished cooking, throw your carrots and celery on top of the rice.  This will allow them to warm, without cooking them and making them all mushy.  You want to keep the crunch! 

Step Five:  Pour your dressing over the rice and veggie.  Stir to combine.

Step Six:  Salt and pepper to taste.  Add the avocado right before serving.

That's a pretty up close and personal photo of rice, isn't it?  I was all up in that rice's business.

This rice is one of my favorite side dishes to make - because it's easy!  It's bright and earthy and flavorful without being heavy or overbearing.  It's a nice accent side to a roast chicken.  Which is exactly what I made for dinner last night.  Roast chicken and Italian rice salad.  And canned peaches from last summer.  And a bottle of homemade wine.

That meal was the perfect end to a busy and productive weekend.  The garden has already got me hoppin'!  I keep peeking to see if any of the planted veggies are starting to make their appearance, but I am afraid the cold nights have kept that at bay for the time being.  I did think I saw a few lettuce sprouts, but we'll see.  I've had some readers inquire as to what we've planted already, so I'll explain more on that later this week.  If you haven't gotten your garden started yet, I encourage you to get your tooshie in gear!  It's growin' season baby!  Put in the work now, and you'll be harvesting fresh carrots, celery, and basil from your own garden for this dish in no time.

Or if growin' ain't your thing, call me.  We'll stroll around the farmers market together as we sip iced tea and wear large brimmed hats.  Ah, yes, I can see it now.  We'll be like real ladies!

Who am I foolin', I ain't a lady.

Just don't tell my husband that.

He still thinks I'm pretty cool. 

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Italian Rice

• 2 cups rice ((brown rice soaked for 24 hours is best, but I like jasmine too!))
• 4 cups water (3 cups of water if rice has been soaked)
• ⅓ cup olive oil
• ¼ cup raw apple cider vinegar
• Generous squirt of dijon mustard (optional)
•  Big pinch of salt
• 2 tsp dried herbs, your choice (rosemary, oregano, basil, and thyme are my favorites)
• 3 cloves minced garlic
• 3 ribs celery, diced
• 3 carrots, diced
• 1 avocado, diced

1. Cook the rice.  Booya.

2. While the rice is cooking, mix the olive oil, vinegar, dried herbs (or fresh, if you've got 'em!), salt, and garlic together.  This is your sauce.  Your dressing.  Your marinade.  If you like, add a generous squirt of a dijon mustard in here, too.  Sometimes I do, sometimes I don't.  But right now I am out of it, so I didn't.

3. After your sauce is made, dice up your celery, carrots, and avocado.  I forgot the avocado in these photos – whoops.  This is your salad, so add what you like.  Radishes, cooked egg, arugula, or kale would all be delicious.

4. After your rice is finished cooking, throw your carrots and celery on top of the rice.  This will allow them to warm, without cooking them and making them all mushy.  You want to keep the crunch! 

5. Pour your dressing over the rice and veggie.  Stir to combine.

6. Salt and pepper to taste.  Add the avocado right before serving.