One of the best disaster prep foods I’ve always found to be reliable is good ol’ brown rice. It’s dense, full of nutrition, keeps reasonably well (not as good as white rice, but you sacrifice nutrition for longevity), and is relatively easy to make, especially with a rice cooker.
In advance of Hurricane Irene, in addition to all the other sensible disaster prep stuff, I put on an extra large pot of rice as well. Now that the hurricane has blown through, I have a lot of cooked rice on my hands. Luckily, there’s a great rice salad that you can use the leftovers with, using ingredients familiar to anyone who knows the middle Eastern dish tabbouleh.
- 1 large pot of cooked brown rice
- 1 large cucumber
- 2 medium onions (medium = tennis ball size)
- 1 medium carrot
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4-1/2 cup lemon juice
- Jalapeno sauce or other spicy sauce
- Chop up all the vegetables into small cubes.
- Mix in a large bowl with the rice.
- Add in the rest of the ingredients except the jalapeno sauce.
- Add in jalapeno sauce to preferred spicyness.
- Let sit overnight.
This makes as little or as much rice salad as you want. It’s very tasty and super easy to serve. It’s best cold, which also means that it’s great for taking to work. It works on the same principles as bulgur wheat, so any recipe for tabbouleh can also use brown rice instead of the wheat.
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