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:
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
Prep and Cook:
Makes approx. 2 cups dressing
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.
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.
Prep and Cook:
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.
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