A Simple Bowl of Rice

brown rice and veggie lunch
Simple rice bliss.

A simple bowl of brown rice and veggies. Not even a recipe. Just bliss.

Inside this humble gluten-free goddess is an on-again off-again vegan/vegetarian. For almost forty years I politely declined meat- though I did eat eggs and cheese, and during my pregnancies, I ate fish. During the prickly years of peri-menopause I added small amounts of chicken or turkey into my weekly menu.

Celiac is an interesting twist in all this life-long veggie love. It has deepened my gratitude for simple joys, like sitting outside in the warm spring sun, holding a bowl of short grain brown rice topped with roasted vegetables. On a day like this I cannot help but feel so damn lucky.

So today, as the warm sun lingers longer than it did yesterday on our small casita tucked into the junipered hill by the mesa, I thought I might celebrate a simple bowl. 

A bowl of chewy, earthy gluten-free goodness, satisfying and fabulous.

A Simple Bowl of Rice

Leftovers make this hot lunch super fast and easy. So plan ahead and cook a little extra rice for dinner.


3/4 cup cooked short grain brown rice, per person
1 cup of assorted stir-fried fresh veggies, per person
Extra virgin olive oil
Sea salt


Heat a splash of extra virgin olive in a skillet and add the cooked brown rice and veggies. Season with sea salt. Stir with a wooden spoon until heated through and sizzling.

Spoon into your favorite bowl and sit outside, if you can, breathing in the spring. Or find a spot by a window, and sit in the sun.

Hold your bowl. Smile. Eat!


val said...

Hi Karina, I've been enjoying your blog for a few weeks now. I have known I'm a celiac for about two months now and the thing I miss most is bread, as in sandwiches and rolls with dinner. There is a local gluten-free store/bakery in my city which makes a pretty good bread for toasting, but of course as a sandwich it's dry and crumbly. I would gladly buy one of those breadmakers you've been impressed with if I knew whether they actually make better bread than what I've been buying. Can you eat it untoasted? Is it soft? Also, have you thought of doing a cooking show?


Karina said...

Hi Val!

Thanks! First, I'd like to say that it takes awhile to grow accustomed to gluten-free breads [and flours]. They definitely taste *different*, and they don't satisfy the craving for wheat [there is an actual brain chemical response to wheat!]. So anything you try now will not be as satisfying as say, something you try six months from now. When it comes to living GF, time helps!

Second, I have found that Pamela's bread mix [made in the Breadman bread machine I have] is pretty darn good. When it is freshly baked, it is soft enough for a sandwich. We like to cut pieces and dip them in good extra virgin olive oil.

After a day or so, however, I find that all GF bread [so far, anyway] is best toasted, or grilled. I usually slice and freeze at least half of my loaf to preserve it.

As for cooking shows...wow. Not at the moment. But - I am working on an exciting project. Stay tuned.

Take care and stop by again! :-)

~M said...

I have the same bread machine but live in Boston, where it is much more humid than NM (and I usually have additional humidifiers anyways). I share the bread with one other person. We usually eat a piece or two warm and then put the loaf in a gallon size zip-style ziploc bag. The next morning we usually have some bread, and from then on, I make sure to try to get as much air as possible out of the bread (think vacuum packed). This seems to keep good enough to not be toasted - although we usually use the last bits for french toast or George Foreman fontina paninis anyways.

Slacker Mom said...

I love doing that myself.Sometimes I like to cook mine in coconut oil, garlic and ginger. Chopped cilantro on top..YUM!

(getting hungry now)


Karina said...

Hi ~M!

Thanks for sharing your bread tips. Humidity does make a difference in GF baking and storing.

SlackerMom -

Your version sounds scrumptious! xoxo


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