Chip's lunch: July 27, 2010

We've been having dinners with no leftovers lately, which means that lunches have required some extra work. This one feels a little uninspired, but Chip was pretty excited about the rice. It's modified from a recipe my mom used to make growing up, called Browned Rice in Bouillon. It's pretty easy: saute some garlic and chopped onion in olive oil for a few minutes, then add rice and saute for five minutes. Add broth, cover, and simmer until done. It's a really basic recipe, but with some peas added in, it's got plenty of protein, veggies, and flavor.



Organic brown rice with CSA onion, organic garlic, organic vegetable broth, and organic peas, organic edamame with sea salt, organic Sultana golden raisins, organic applesauce with organic vanilla, and grilled sesame asparagus.