Last week I made a big batch of sticky rice in attempt to whip up more homemade Rice Cakes. Unfortunately, or fortunately, however you want to look at it, I didn’t get them made.
The good news, I did create a new favorite Summer Time Rice Dish?.
One of my favorite dishes we had in Italy was a chilled rice salad with lots of crisp summer veggies in a light lemon vinaigrette. Trust me, It was a crowd pleaser. After all, Italy isn’t all about pasta and pizza.
I used lots of summer veggies from my CSA box, fresh herbs from my patio, an avocado, some feta, and crispy almonds.
Feel free to use brown but since I had plenty of rice extra sushi rice, which once cooled is a resistant carb, I used it. This is delicious, fresh tasting, light, and turned out to be a perfect choice before my long run this past Friday!
It was warm and muggy morning for a long run so I did the best I could to get out my door early! I actually surprised myself…since it went much better than I anticipated. I managed to hold on to a very steady pace without my heart rate going up to terribly, which is a challenge when it’s so hot. I through in some strides mid-run, and a few accelerators at the end of my run, which accounted for the spikes in my pace and heart rate in the graph above.
After my accelerators, stretching, and a yummy smoothie, I was ready for a nice long nap all before 9 am?.
Summer Time Rice Salad
Ingredients:
- 3 cups of left over cooked rice
- 2 cups Summer vegetables:
- 1 avocado, diced
- 2 tablespoons shallot, minced
- 1 cup cucumber, medium diced
- 1 cup watermelon radish, cut into wedges
- ¼ cup fresh herbs:
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
- ½ cup crumbled soft cheese (we used feta)
- ¼ cup nuts (I used almonds, chopped)
- Vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- ½ teaspoon lemon zest
- ½ teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1/8 teaspoon white pepper
Directions:
- Prepare rice to package directions if needed or use left over rice.
- Cool rice while prepping summer veggies and dressing.
- Place Rice in a serving bowl and top with chopped Summer vegetables and herbs.
- Prepare vinaigrette by adding vinaigrette ingredients to a jar, covering with a tight-fitting lid and shaking until emulsified/combined.
- Pour over Rice & Summer vegetables and herbs and stir together to combine.
- Top with cheese and nuts then serve at room temperature.
Do you prefer running in the early mornings or later in the evenings?
When is your next race?
How is your summer time running?
Do you eat more salads in the summer?
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