You know a dish is good when you completely screw it up and your husband is still willing to eat it! I was making this as a side dish for a dinner party and, in an attempt to save myself some time the evening of the dinner, I made the rice a day ahead of time. It wasn’t until I’d put the salad together and given it a taste test that I realized that I had slightly undercooked the rice, leaving the salad far crunchier than it ought to have been.
Luckily, I had enough ingredients on hand for round 2 and I quickly set out to make it again, this time ensuring that the rice was cooked before taking it off of the stovetop. Rather than throw away the first batch, I mixed it with the leftovers of the correct batch and stuck it in the fridge.
Despite its crunchiness, Ryan and I still found ourselves eating the leftovers for the next few days. Yes, it was a little crunchy, but not enough to break any teeth or ruin the flavor of the salad. I don’t recommend making the mistake I did, but know that this (SUPER EASY!) side dish is pretty hard to resist, undercooked rice or not!
-2 cups uncooked brown rice
-2 cups frozen corn, thawed
-1 cup frozen peas, thawed
-1/2 cup cilantro, chopped
-1/4 red onion, finely diced
-1 cup toasted almonds
-1/2 cup Catalina dressing
1. Prepare rice according to package instructions. Drain and allow to cool slightly and place in a large bowl.
2. Add corn, peas, cilantro, red onion, and almonds. Stir to combine. Fold in Catalina dressing, adding more to taste if needed. Cover and refrigerate until ready to serve.