We were getting ready to go out of town for the weekend, so I wanted to use up some of the vegetables left in our refrigerator. I decided to make a quick pilaf with couscous, bell pepper, and some of the leftover shredded carrots and green onion from the Mai Fun Veggie Salad we had the other night. Pilaf is a great way to use up vegetables, since you can use many different combinations with good results.
I had 2 beets left from the bunch after I made the Chocolate Beet Cake, plus all the tops. I remembered that my sister in law had suggested using broccoli tops in fried rice, so I decided to try it with beet greens. I have been trying to clean out my refrigerator in preparation for a trip out of town, and also had some carrots and green onions sitting around. I found some leftover diced ham in the freezer. I make brown rice in bulk and freeze it in 1 cup portions, so I pulled out some of those, too. This ended up to be a really quick dish to prepare. (I’ve given you the long version instructions, in case you don’t have pre-cooked rice.)
Because I used beets, EVERYTHING turned an interesting shade of pink. However, it tasted really good!
Cook brown rice in water, according to package directions. It usually takes 40-50 minutes. This can be done ahead; just reheat the rice a bit prior to making fried rice.
While rice cooks, cook beets and carrots. I did this in the microwave, but you could also do it on the stove top. (The beets took about 5 minutes, the carrots 3 minutes. I cooked them both in a little water.) Peel and chop beets.
Heat canola oil in wok or deep skillet. Stir fry beets, carrots, green onions, beet tops, and ham for about 5 minutes, until beet tops are wilting.
Add beaten eggs to pan and scramble the eggs with the vegetables.
Add rice and stir to combine.
Add soy sauce and stir.
Add sesame oil just prior to serving.
Note that the prep is mostly done while the rice is cooking, it probably takes 1 hour total to make this dish.
The first time I got bok choy in our box, I had no clue what to do with it. I think this recipe from allrecipes.com was the first thing I made with bok choy. It uses baby bok choy, which is smaller and more tender than full grown. It is great with grilled teriyaki chicken or fish. Perfect for your Memorial Day BBQ!
My husband and I recently started sponsoring engaged couples at our church. When we meet with a couple for the first time, we always invite them to share a meal with us. Last weekend, we served sandwiches and this cabbage salad for lunch with our new couple.