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Rice Salad is a go-to meal for a busy night

By Sharon Little • May 8, 2019 at 12:00 AM

“Rice Rice Baby” — not Vanilla Ice

It seems like ages ago, but I vividly remember the very hectic month of May and all the strange and wonderful things that a parent must endure to get their offspring to the end of the school year. I once cooked an entire after-prom meal with only my two little hands and the B-52s’ greatest hits supporting me in the background. Good times.

I shall not go overboard with the King’s English in my delivery of this recipe. Let’s face it. Ain’t nobody got time to read all that. What you do have time for is this go-to meal on a busy night. I usually pick up a rotisserie chicken as an accompaniment and throw in whatever extra salad stuff I have on hand. 

One of my favorite chefs, Antonia Lofaso, did this during a competition and served it with grilled skirt steak. It would also be great with fish or on its own. You can have this on the table in just a few minutes. That leaves plenty of time to worry about all the stuff you probably forgot to do — under pressure (some of you will get that). Cheers!

Rice Salad:

Uncle Ben’s 90-second brown rice (or your favorite variety)

Large bag of spring mix lettuces

Small package of cherry tomatoes, sliced

1/2 red onion, sliced (optional)

Newman’s Own Olive Oil & Vinegar Dressing (or your favorite)


Microwave rice and let cool to warm. In a bowl, add cherry tomatoes, red onion and greens.

To plate:

Dress salad. Plate to the side of serving bowl, plate rice next to salad, including any protein you might enjoy. Serve immediately so the warm stays warm and the cold stays cold.

Makes 4 servings

Sharon Little is a community contributor for the Kingsport Times News.

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