easy recipe

recipe: easy mediterranean brown rice


Rice and Beans is my main food group, but occasionally I like to mix things up. I went crazy earlier this week by making rice with tomatoes and kalamata olives instead! It was way more delicious than I anticipated - even Daniel liked it - so I thought I'd share it with you. 

Serves 2-3 as main dish. 
Preparation/Cook Time: 15 minutes

Ingredients:

  • 2 c. Minute or other quick cook brown rice
  • 1 3/4 c. vegetable broth (one small carton or 13.7 oz.)
  • 13-14 oz. grape tomatoes, cut in half
  • handful kalamata olives, pitted and diced
  • 1-3 cloves garlic (depending on size and preference)
  • 1-2 tbsp. olive oil
  • parsley, salt, pepper, and lemon juice to taste
  • feta cheese


Instructions:

  1. Bring vegetable broth to boil in medium sized sauce pan. Add rice according to instructions on your box of Minute rice. 
  2. Cut grape tomatoes in half. Pit and dice kalamata olives. Finely chop garlic. Set aside.
  3. Once the rice is nearly cooked, add 1-2 tbsp. olive oil to a frying pan or skillet on medium heat. Add garlic, olives, and tomatoes and cook until garlic is fragrant (2-4 minutes).
  4. Add cooked rice and stir. Taste and season with salt, pepper, and parsley as desired. 
  5. Turn off heat and add a hint of lemon juice. Crumble in feta cheese and stir until melted.
  6. Enjoy!


easy recipe: balsamic potatoes with arugula

balsamic potatoes recipe with arugula, stylewiseguide.com

I didn't enjoy cooking until recently, so I still have the bad habit of not preparing something to eat until I'm ravenously hungry. I tend to fall back on black beans and rice and chickpeas with garlic and parsley, but sometimes I get tired of it and make potatoes instead.

My super easy recipe for balsamic potatoes uses the microwave, but I'm sure there are better ways to prepare this if you've got a little more time on your hands and don't mind cleaning up the stove top.

Ingredients:

  • Salt

  • Thyme (fresh or powdered)

  • Balsamic Vinegar

  • Olive Oil

  • Yellow Potatoes (I used five in varying sizes)

  • Garlic (fresh or jarred preferred)

Instructions:

Wash potatoes and cut into bite sized pieces (keep in mind that smaller pieces will cook through quicker). Place in microwave safe bowl and add salt, balsamic vinegar, thyme, olive oil, and garlic to taste. Use a large spoon to coat potatoes evenly.

Cover bowl completely with plastic wrap and microwave for 5-8 minutes at a time, stirring occasionally, until potatoes are cooked through. Garnish with arugula to taste (I added a lot and it was delicious).