Yummy rice salad (and rebellion)

It’s been fascinating to watch the different ways Husband and I approach cooking for one. He appears to be tackling it like some sort of rebellion and whipping up snazzy, intricate gourmet meals for himself. Whereas I can’t be shagged: I top a steak with bottled bernaise sauce or grab takeaway. (Last week I was even treated to a hand-out from a school mum, who arrived at my door with a slow-cooked lamb shank, bag of greens, freshly baked brownie and slice of carrot cake. Bless.)

To be fair to Husband, I’m a total kitchen nightmare. When my sister-in-law wanted to move in with us pre-kids, I said it was on the condition she didn’t cook anything. Honestly, that’s what I said. I compile my shopping lists at the beginning of each week based on meals I intend to cook on specific nights – if anyone uses stuff from my fridge for random meals/snacks totally messes with The Plan.

And I will admit I would get all tense and nervous whenever Husband got behind the burners and did stuff ways I wouldn’t.

But everyone has their weird pecadillos don’t they?

In addition to my steak regime, I made this rice salad for work last week because I wasn’t sure about lunch options around my new workplace. I got the original idea from my Melbourne sister-in-law who makes a divine version for the family Christmas every second year. We switch between my family and Husband’s family each year – this year it’s Husband’s turn which is going to be interesting considering our changed circumstances. I am NOT KEEN on giving up my kids on Christmas Day.

Back to the salad …

I’ve misplaced my sister-in-law’s original recipe, but I made up this version last week and it was yummo. Some days, I’d mix things up and microwave it, but it’s also excellent cold with a bit of barbecued chicken on the side.

RECIPE: Brown rice salad

1 cup brown rice

1 x 225g tub of trail mix

3 spring onions, sliced

1 red capsicum, diced (forgot this bit this time)

2 celery sticks, diced

2 tablespoons lemon juice

4 tablespoons soy sauce

1/4 cup of rice bran oil

1 clove garlic, crushed

METHOD: Cook brown rice as per preferred method (I did mine in a rice cooker). Combine oil, lemon juice, soy sauce and garlic. Toss celery, capsicum and sauce mixture with cooked rice. Voila!