2 posts tagged radishes
Miso Rice Salad with Sesame and Radishes
We’re obsessed with Frozen Rice.
It’s exactly what it sounds like: cooked rice in your freezer, ready to go. No extra ingredients or preservatives and, most importantly, no extra cost. It shaves tons of time off meal preparation and is always 100% perfectly cooked. Sometimes we don’t even fucking heat it up. While the more civilized among us may zap it in the microwave for 30 seconds— we just pour half a cup in the bottom of a bowl and let a scoop or two of piping hot curry do all the cooking for us. Frozen rice is a foundation of quick but satisfying meals in both of our kitchens, and that applies doubly in shitty hot weather like this.
One of our favorite applications of frozen rice is a dish that is totally essential to our lifestyles: rice salads. They’re satisfying and hearty and don’t make you sweat when you eat them. A good vinaigrette, as you may have guessed by the little theme we’ve got going this week, is the key to making these salads happen. Since rice isn’t know for its, uh, particularly Robust flavor profile, it serves as a perfect backdrop for the intense flavors of the viniagrette. The fat in the dressing, beyond being fucking delicious, actually makes the rice and veggies we throw together more nutritious. It’s simple, it’s cheap, and it’s actual food that feels good to eat.
Miso Rice Salad with Sesame and Radishes
- 1 cup of Brown Rice, cooked and cooled or simply from the freezer.
- 1 cup of Wild Rice, ditto.
- or you can use one of those fancy schmancy rice blends-
- 1 cup of shelled Edamame- frozen also works nicely here
- 5 Radishes, thinly sliced
- 2 Carrots, peeled and thinly sliced
- 1-2 Scallions, chopped
- 1/4 cup Sesame Miso Vinaigrette, plus more to season as necessary.
- Sesame Seeds
This is probably the easiest recipe we’ve ever given y’all. Put the rice and veggies in bowl. Toss it together. Add the dressing. Let it sit for a few minutes, until the rice is thawed. Check for seasoning; you won’t need salt but you may need more dressing because rice is generally bland and absorbs lots of liquid. Serve, and top with scallions and sesame seeds. Do this before bed, put in a storage container, and stick it in the fridge for a perfect, stupid simple, hella satisfying lunch the next day.
Three Vegetables, Three Ways
Summer time is vegetable time. Local stuff is fresh and abundant, and, while they taste pretty good raw, just a little extra effort makes them truly fucking delicious. We picked our three favorite vegetables and prepared them our three favorite low-maintenance ways. Think of these methods less as recipes and more as formulas; add your favorite flavors, swap for whatever is in your CSA or looking good at the market, and use these simply prepared veg in your favorite pastas, sandwiches, and salads.
adapted from Rachel’s Gramma’s recipe for fridge pickles
- 7 or 8 radishes, quartered
- 3 tbsp vinegar- I like apple cider vinegar, but pretty much whatever works
- 1/8 cup boiling water
- 1 tbsp sugar
- 3/4 tablespoon salt
- 1 small piece ginger
- 1 bay leaf
- 1 clove of garlic, scored
- 1tsp peppercorns
- a shake or two of red pepper flake (optional)
- 2-3 cloves
Serves: it’s tough to say with pickles, since it’s some people think of them as a condiment but folks like Rachel hold them as the foundation of the food pyramid. Whether you want this as a side or garnish, this recipe makes about 1 1/2 cups!
In a small, heat proof container combine sugar, salt, ginger, bay leaf, garlic, peppercorns, red pepper flake (if that’s your thing), and cloves. Add boiling water and stir. Once the sugar and salt has dissolved, add your radishes and vinegar. Refrigerate. They’ll be ready to eat in about two hours (you can tell because everything will be a really pretty light pink) but they will keep OK for about a week. This pickle brine works great with cucumbers, zucchini, and carrots, and pickled radishes give an incredible zing to deviled eggs.
- As much asparagus as you can eat in a sitting
- Olive oil
Haricot Vert with Bacon Lardons and Shallots
- 3 strips of good, thick cut bacon cut into 1/2 inch pieces
- 1 pound of haricot vert, or (for those of us allergic to pretentious bullshit) those delicious, tender, skinny green beans that are at their best in late spring, early summer.
- 1 huge pinch of salt, bigger than you think necessary
- 1 shallot, diced very small— or 2-3 cloves of garlic sliced paper thin
- 1 tbsp of cider vinegar
- Salt and pepper, to taste