EatSavvy Blog

Brown Rice Salad with Edamame and Citrus-Basil Dressing
Twitter See All Email

Grain salads should be the backbone of your family meals during the spring. It’s a season that sees most of us spending more time outdoors, which means we naturally have less time for getting a good dinner on the table. If you start the week with a few salads in the fridge, you just need to add some protein and/or extra veggies to the plate to have a satisfying meal that will work for everyone. Here are a few more reasons to love a grain salad:

  • They can be made days in advance and stored in the fridge for a future dinner or easy ready-made lunches. Try prepping two or three different salads on Sunday for the week ahead.
  • Most grains are inexpensive, meaning your grocery dollars will definitely go a little farther.
  • They are endlessly customizable. In this specific recipe feel free to replace edamame with blanched peas, asparagus or green beans. Feel free to play around, usng the ingredients that work well for your family.

My boys love rice so that’s my grain of choice most days. I like to use brown basmati rice when possible, but sometimes I just stick to plain long grain brown rice instead. We also make salads with quinoa and farro, and find most grains can easily be swapped for each other in these types of recipes.

Do you need a foolproof method for cooking brown rice? After plenty of trial and error, this technique is the best I’ve come across, turning out perfectly cooked brown rice every time.


Brown Rice Salad with Edamame and Citrus-Basil Dressing

Adapted from The Food Network

You’ll Need:

  • 2 ½ - 3 cups cooked brown rice
  • 2 carrots, grated
  • 1 cup cooked edamame
  • 4 green onions, trimmed and thinly sliced on an angle
  • Citrus-Basil Dressing (recipe below)
  • Salt and pepper
  • Fresh cilantro, basil, or mint leaves, for garnish

Prep and Cook:

  1. Combine the rice, carrots, edamame, and green onions in a large bowl. Add half of the vinaigrette and toss to combine.
  2. Check the seasonings and add salt, pepper and more dressing, if needed. Garnish with fresh herbs and serve cold or at room temperature.

Citrus-Basil Dressing

Makes approx. 2 cups dressing

You’ll Need:

  • ¾ cup orange juice
  • ¼ cup lime juice
  • ½ cup fresh basil leaves, chopped
  • 1 cup fresh cilantro leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 ½ tablespoons honey
  • ½ cup canola oil

Prep and Cook:
Combine all of the ingredients in a blender or food processor and blend for 1 minute. Alternatively, place in a wide-mouth Mason jar and puree with an immersion blender.

Good to Know:

This dressing makes more than needed for the salad. Store the leftovers in a lidded container in the fridge for up to five days. Feel free to use the remainder with another salad or as a meat marinade for chicken or steak.

Jan Scott is a well-known Canadian cookbook author, food writer, and the creator of Family Bites, a popular blog devoted to family-focused recipes and easy-to-execute entertaining and party ideas. She’s been the food editor for SavvyMom.ca since 2011, and has had essays and articles published in a variety of print and online publications. Prior to making the transition to food writing, she worked for a private catering company for eight years. Her first book, Gatherings: Bringing People Together with Food was shortlisted for the 2015 Taste Canada Food Writing Awards in the Best General Cookbook category. Jan lives in Toronto, with her husband and their three sons.
Twitter See All Email
Jan Scott
April 20, 2016
Jan Scott
Breakfast Bread
Twitter See All Email

This simple breakfast bread is almost like a pizza with eggs on top, only it’s healthier, definitely quicker to cook, and works just as well for a busy weekday morning with the kids as it does for a weekend brunch with friends.

While this recipe is made using the ingredients I like and keep in my fridge, it’s endlessly adaptable and can be customized to suit your own tastes. Goat cheese is my preferred spread, but ricotta and cream cheese would work just as well. If bacon isn’t your thing, feel free to use prosciutto or turkey bacon in its place, or just skip the meat altogether. Parmesan cheese works just as well as cheddar, and the basil can be replaced with green onions, if you prefer.

While I’ve given instructions for making this in the oven, I actually cook mine in my toaster oven instead. I make all four breads early in the morning, a task that takes less than ten minutes, and then I pop them into the toaster oven as each of my family members stumbles down the stairs. This ensures no one needs to eat cold eggs when they arrive at the table, making it a simple way to get a hot breakfast into many people.

While I refer to this as a breakfast bread, don’t think we haven’t also enjoyed it for dinner, along with a side salad. I’ve even made it for a quick lunch for myself, and for an after-school snack for my teenagers who are usually in need of something fairly substantial when they return home.

Breakfast Bread

Makes 4

You’ll Need:

  • 4 pieces naan bread
  • ½ cup goat cheese
  • 4 eggs
  • 4 slices cooked bacon, finely chopped
  • Cherry tomatoes, halved
  • ½ cup shaved Parmesan cheese
  • 2-3 large basil leaves, thinly sliced


Prep and Cook:

  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Place the naan on the prepared baking sheet. Spread 2 tablespoons of goat cheese evenly onto each naan. Carefully crack the eggs onto the goat cheese, 1 egg per piece of bread. Season with salt and pepper.
  3. Scatter some of the cooked bacon over the bread, along with the cherry tomatoes, using as many as desired.
  4. Bake until the eggs are set, 10-15 minutes, depending on how well you like your yolks cooked. Top with shaved Parmesan and sliced basil and serve warm.
Jan Scott is a well-known Canadian cookbook author, food writer, and the creator of Family Bites, a popular blog devoted to family-focused recipes and easy-to-execute entertaining and party ideas. She’s been the food editor for SavvyMom.ca since 2011, and has had essays and articles published in a variety of print and online publications. Prior to making the transition to food writing, she worked for a private catering company for eight years. Her first book, Gatherings: Bringing People Together with Food was shortlisted for the 2015 Taste Canada Food Writing Awards in the Best General Cookbook category. Jan lives in Toronto, with her husband and their three sons.
Twitter See All Email

Welcome

Welcome to the EatSavvy Blog where you’ll find great food ideas for your family. We want to help you tackle the day-to-day monotony of what’s for breakfast? Lunch? Snack time? Thanks to our amazing food editor Jannise Scott of www.familybites.ca, we’ve got some great tips in the kitchen as well. Get inspired.

New here? You can subscribe to our RSS Feed and get updates on our latest musings.

Search Blogs

Explore More Savvy

  • EatSavvy
  • SavvyStories
  • PartySavvy
  • ShopSavvy
close
Want more Savvy? Sign up now to receive our newsletter twice weekly.