Lately, I have come to truly love lunch. It’s totally due to the amount of incredible produce in these summer months. I mean, there had to be something good alongside 105°F weather (Side note- I feel like I talk a lot about my dissatisfaction with humidity and heat on Stupid Good, please forgive my occasional climate rage). With my schedule now allowing me to work from home, I’ve found myself craving more appealing lunches. When you’re hungry at 11:46 and there’s a bunch of nonsense in the fridge, sometimes settling for an apple and peanut butter snack seems like the right choice. When I’m hungry, I’m hungry and I just can’t handle fridge nonsense.
Enter: packing my lunch for working from home. What a concept! I will eat better if I plan my meals, and that just seems to be a more universal concept as adulthood seems to solidify itself. This wild rice salad popped into my head after an initial refusal of anything quinoa-related, and longing looks at the Central Market olive bar. Fresh Texas herbs, local feta cheese and bright, snappy veggies are tossed together in a fresh vinaigrette, all in one bowl. Pack in individual mason jars or lunch containers for an easy start to the week!
PS, I’m totally in favor of the microwaveable grain or rice packets, just watch the sodium levels. I used Lundberg Country Wild Blend, but failed miserably with the 50 minute cook limit. If you don’t know how to let Siri remind you that rice is on the stove, I highly recommend the ‘cheater’ way.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- Mint leaves of 1 sprig, chopped
- Dill leaves of 1 sprig, chopped
- Parsley leaves of 2 sprigs, chopped
- 1/2 cup olives (can be any preferred variety), sliced
- 2 cups wild rice, cooked and cooled
- 1/2 english cucumber, chopped
- 1/2 pint cherry tomatoes, sliced
- 1 ounce feta cheese, crumbled
- In a large bowl, whisk together olive oil, lemon juice, honey and salt until slightly emulsified. Toss in herbs.
- Combine olives, wild rice, cucumber, cherry tomatoes in the large bowl and lightly toss together.
- Top with feta cheese and any extra herbs, if desired. Enjoy!
This salad will get better as it marinates and will keep for 2-3 days.