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Sunday, May 30, 2010

Southwest-Style Rice Salad

What to do when it's hot out, you have leftover rice you don't want to throw out, and you don't really feel like cooking?
Make this! It's delicious and refreshing and has that little kick of spice that makes you smile
whatever amout cooked rice you want
1 can tuna, drained
1 tomato, chopped
1 green onion, chopped
1 small handful chopped cilantro
1 avocado cut into cubes
juice from 1/2 or whole lemon
pinch of cumin
pinch of chili powder
pinch of garlic salt
fresh ground pepper
small drizzle EVOO
Mix it all together and eat as a side or a light meal. I served with a soft boiled egg. Soft boiled eggs are soooo good. To soft boil, start the eggs in cold water on medium heat and count 12 minutes (on a gas stove). You can eat them warm with a dash of salt or cold with a dash of mayonaise.
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  1. This looks good- thanks for the rice tip! So, is soft boiling almost like poaching? What's this difference?

  2. soft boiling is just cutting the hard boil short. the shell is still on when you soft boil. I just peeled it off before eating. poaching is cooking an egg without the shell in some boiling liquid or in the oven I think. I've never done that. hmm

  3. Ohhh! OK- we make poached eggs every now and then. We have a really good recipe. I will have to post.