The New York Times has a great little recipe for a healthy Rice Bowl Salad with smoked trout. Simple, healthy and easy to make. Check it out.
Rice Bowl With Spinach and Smoked Trout
By MARTHA ROSE SHULMAN – via NYTIMES.com
• 3/4 cup cooked sprouted brown rice
• Soy sauce to taste (optional)
• 1 to 2 teaspoons lemon-scented olive oil, to taste
• 1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
• Zest of 1/8 lemon
• 1 ounce smoked trout
• 1 lemon wedge
• 1 sprig cilantro, chopped
• 1/2 to 1 teaspoon toasted sesame seeds, to taste
1. Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
2. Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.
Variation: You can also toss all of the ingredients together and serve.
Yield: Serves one.
Advance preparation: The cooked sprouted brown rice will keep for three or four days in the refrigerator.
Nutritional information per serving: 262 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 12 milligrams cholesterol; 36 grams carbohydrates; 3 grams dietary fiber; 219 milligrams sodium (does not include salt to taste); 10 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipe and photo via NYtimes.com.