|m.o.m: Apricots with Goat Cheesebrown rice
NutriMirror members have tagged the journal entries below with the keyword "m.o.m: Apricots with Goat Cheesebrown rice."
January 16, 2012, 8:42 pm
I made this tonight. Yum.|
I added some leftover chicken. Next time, I'll omit the butter as it isn't really needed.
August 1, 2009, 6:42 am
updated Aug 1, 2009, 8:21 am
|You people with your brown rice comments - you have made it sound so irresistable that I'm giving it another chance. I found my old recipe for a brown rice salad I made about 15 years ago, the last time I bothered to think about what I was eating. The recipe is so faded I can't read it exactly, but I get the idea. Brown rice, a can of mandarin oranges, green onion, seeded sliced cucumber, celery, chopped walnuts (but I'm using almonds), and plain yogurt mixed with the light syrup from the mandarin oranges. Who knows what the quantities ...|
February 4, 2009, 12:21 pm
updated Nov 21, 2013, 3:35 pm
Mom took a series of cooking classes from Patty McDonald years ago; this salad came from those lessons. It's a great brown rice and vegetable salad with a simple dressing.
It’s the kind of salad you can really play with. Mom wasn't strict on following the original recipe because she already had some things in her pantry and freezer that she knew would work well.
We suggest you experiment and enjoy your time in the kitchen with this salad. We absolutely loved it and ate it at lunch and dinner for a few days.
- Brown rice, 1 cup (178 grams)
- Peas cooked,
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