Rice Salad

In less than a weeks time of starting this project I found myself in a sunny kitchen, standing in front of a cutting board early on a Saturday evening, laughing and getting to know someone I had been waiting a very long time to meet. There are some areas of my life I have had some unfortunate luck, but when it comes to my friends I have time and time again hit the jackpot with really great people, and getting to meet their mother’s it has found a new place in my heart. And for bonus points I got to meet dad too. They were both, fucking perfect. Within minutes of meeting we were all working in our own stations around the kitchen, talking like old friends, I quartered cherry tomatoes while my friend made long grain rice, by the time I was zesting the lemon her mom was throwing freshly chopped herbs into a big bowl over my shoulder. We all made it together and like everything I love and hope to include in this project it has a memory attached to it. I needed to include this recipe because not only did I love it, I want to be able to feel the night for years to come because like every breezy spring evening I have spent at this friends house, this night was perfect. 

Here is what you will need:

  • 1 1/2 cups of rice (We used long grain brown) but literally any rice will do.

  • 3 cups veggie stock 

  • 1 cup mini heirloom tomatoes

  • 1 cup Persian cucumbers

  • chopped parsley 

  • chopped cilantro (to taste or leave it out, I know, I know “soap” it’s cool leave it out if you want) 

  • 1/2 cup toasted pine nuts 

  • 2 lemons

  • garlic, follow your heart. (we crushed 2 cloves)

  • salt

  • pepper 

  • olive oil 


Here is how to many this simple, amazing and something I never thought I would say on here, especially this early in the process, healthy recipe:

Start by cooking the rice, if you’re using brown it will take a lot longer so you can complete the other steps while its cooking. Season everything as you go.

Quater cherry tomatoes, cut cucumbers into equal sized pieces ( I mean like the best you can, don’t drive yourself crazy) finely chop herbs and garlic.

To complete this step way we did, work at different points of the kitchen, give one person “the good knife” and make sure EVERY WINDOW IS OPEN. 

Lightly toast pine nuts in a pan or on a parchment lined baking tray.

Combine tomatoes, cucumbers, herbs in like a big bowl, you gotta be able to stir it all together, it won’t look like much individually but once combined you’ll be happy you used a larger one.

Zest both lemons, juice both lemons, combine.

Throw those pine nuts in there baby.

Once cooked through add rice into the bowl. Add a few drizzles of olive oil, and salt and pepper one last time.

You can serve this along side literally anything, but we did a kale Caesar and a cabbage salad.

It was the exact kind of mental break I needed from both my week and the mental gymnastics required trying to remember recipes.

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I knew coming into this that this project wouldn’t be easy, that it would be emotional, time consuming and unpredictable. What I didn’t plan on the was the amount of love and support I received from people who wanted to be a part of this project. So please bear with me here as I struggle with web design, food photography and allow me to be vulnerable, spelling. I am once again trying to make things perfect before I share them, and that is the opposite of what I am trying to do. I have spent more time trying to grieve perfectly then I had realized and after spending truly weeks to get yet another post perfect I decided I would get out of my own way.

I have had people reach out from so many areas and times in my life wanting to be involved one way or another. I intend to get to them all. Thank you for your patience with me as I learn to be patient with myself.