- 1 cup brown rice, cooked
- 1 pc. bell pepper or tomato, chopped
- 1/2 pc. cucumber, deseeded, chopped
- 1 clove garlic, minced
- 1/2 onion, small, finely chopped
- Handful dried fruit / pineapple tidbits, drained
- Handful lettuce
- Protein & Spices
- 1/2 can chunky tuna in water/brine, drained
- Handful chopped walnuts
- 1/8 cup lemon / lime juice
- Dash salt, to taste (garlic salt is ok too)
- Dash paprika or cayenne, to taste
- Dash olive oil, to taste
- Dash honey, to taste
- 1 tbsp mayo-less egg salad (check my cookpad page for recipe)OR
- 1 tbsp hummus
Wash and cook brown rice according to package instruction.
Prepare your bell peppers, onion, and garlic: wash, slice, chop and place them all on a big bowl. [You also have to option to quick fry your onion and garlic if you like, before mixing them with other ingredients]
On the same bowl, add in all the specified protein and spices [and the optional ingredients you fancy]. Set aside and cover while waiting for rice to cook.
Wash your lettuce, then dry, and cut them into bite sizes by hands. Transfer 1 serving of lettuce on a serving bowl and set aside. Keep leftover lettuce on a ziplock bag and store in fridge. Note: Using a knife to cut lettuce makes lettuce taste bitter. Strange but true, based from experience.
Soon as the brown rice is cooked. Take 1 cup rice. Add them to the bowl of quickly marinated veggies (w/o lettuce). Mix them well.
For 1 serve, transfer 1/2 cup brown rice mixture on the serving bowl with lettuce and stir them a bit. Garnish with extra chopped walnuts or dried fruit if you want.
Keep the brown rice mix leftovers on a container then store in fridge. And it would taste even better the next day! If the leftover mixture has cooled down, you can mix-in the lettuce before storing the meal in fridge. Or alternatively, just bring a ziplock of lettuce with your packed brown rice and mix them upon consumption. Enjoy!
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