Today we’re on our way to Vegas for a regional magazine conference. There has been so much travel lately between Ben and myself that I thought it would be fun for all of us to go and spend a little time in the sun. My schedule will begin on Saturday night and so Ben and Bryce will be on their own during the daytime on Sunday and Monday. Not bad right? It’s 100 degrees in Vegas but Caesar’s Palace has umm…SEVEN pools so I think we’ll have a chance to cool off.
We’ve decided to try and take a break from white rices and flours for a little while and believe me, we’re not giving up much with this tasty little number.
Asian Brown Rice
2 c brown rice
1 carrot diced
2 scallions, chopped
1 handful of chopped kale
2 garlic cloves, chopped
1 inch of peeled ginger, finely chopped
2 tbsp safflower oil (or any light, neutral oil)
1 tbsp toasted sesame oil
Make the brown rice ahead of time according to package directions. In a sautee pan on med high heat, add the safflower oil and carrots and let them cook a bit until they start to soften. Add the scallions, garlic, ginger and kale and let them cook, about 5 minutes. Reduce the heat a bit and add the brown rice. Combine and let this hang out in the pan for about 3-5 minutes, stirring frequently. Drizzle with the sesame oil (you want to be careful not to overdo this as the flavor is strong) and stir again. Enjoy immediately!
We’re off on a jet plane. Have a great weekend and I’ll be in touch from the sin city!