The SALAD and Green Rice!

Okay, let's start by saying...I did read my Bible last night...check!  I did make it to bed by 11:30 pm...check!  I did get up on time...check! I did walk Scooter 1.5 miles....check!!

Today was project related....met a rep for lunch and viewed furniture for a project.  Blah...blah...blah! Let's get to the most important part of my day....the SALAD!! My favorite salad with grilled chicken and pita chips.  To die for and I do every time.  I crave this and I DON'T crave salads....EVER!  There is no way to describe how yummy and perfect this salad is...just trust me on this.

And here is where it goes off rail...I caved into my sugar chocolate beast and had the new Reese's Mini PB Cups...pure evil for them to do that.  Mini's?! Really! No unwrapping...just pop them in your mouth.  And due to rain, Scooter and I opted to hit the dog park before the rain hit us.  So no walking. Boo.

But I still had the SALAD so my day was great!

Also Yummy...just keep in mind if you use Basmati, it takes 50 mins for the rice to cook so factor that into the total time spent on the stove!!


Recipe: Green rice pilaf by Mark Bittman
Ingredients
• 2 tablespoons neutral oil (like grapeseed or corn)
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 1/2 cups rice, preferably basmati
• 2 1/2 cups vegetable or chicken stock or water, or more as needed
• Salt and black pepper
• 1 1/2 cups chopped fresh parsley
• 1 1/2 cups chopped fresh cilantro
• 3/4 cup chopped fresh chives
• 3/4 cup chopped fresh mint
• Zest of 1 lemon
• Soy sauce for serving
Preparation
Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the rice
and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the
herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes (50 mins for Basmati). Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf
with a fork, and serve warm or at room temperature with a drizzle of soy sauce.
Time: 30 to 40 minutes