Welcome to Adventure Wednesday! Ok, I know today is Thursday but yesterday was Wednesday and our adventure was a 'stay-venture'. My BFF's wedding shower is at our house this weekend and it's supposed to be outside; although mother nature may have something to say about that. Welcome to the Northwest! If you don't like the weather, wait a few hours... it's bound to change.
Anyway, so my 'vision' was a lovely outdoor shower in the sunshine, bright lemony tablecloths, orange umbreallas and flowers galore. To make this a reality though, I first have to make our back yard a little less... um... homely. Thanks mom, for helping out! Although, ultimately, apparently it's supposed to rain so I will have to do some vision transformation for an indoor shower... sunshine, where did you go?
In return, I made a fantastical lunch complete with delicious bottle of wine compliments of our Purple Smiles wine club membership.
This salad was super duper easy and really good. As you will see, for my mom's plate, I added a piece of pub cod that I got locally from vis. If you don't choose to do that, I can personally vouch that the salad alone is plenty filling!
1 cup brown rice
2 cups water
OR you can make it really easy and get the frozen organic brown rice from Trader Joes
1 1/2 cups frozen, shelled edamame beans (you can use fresh too)
1 1/2 cups roasted corn (you can roast it yourself or get the frozen roasted corn from Joes... I told you it was an easy salad!)
3/4 cup green onions, chopped
and some extra for garnish
Arugula for the base of the salad
Shaved almonds.... for garnish
For the dressing:
3 Tablespoons liquid aminos
3 Tablespoons sesame oil
1/2 teaspoon sriracha sauce
bit salt and pepper
Cook your rice according to the package.. if you have time and you're cooking your own rice, cook it in the oven because it's a-mazing and really easy. If you're going super easy, cook the TJ frozen rice according to the package.
In a pot with steamer, add to your steamer the edamame and roasted corn (if you're using the frozen corn from TJs). If you're roasting your own corn, shuck them and get that started on a med/hot grill.
In a jar or other lidded container, combine all ingredients for dressing; seal and shake the heck out of it.
Chop green onions.
If you are roasting your own corn, de-kernel when finished and put in a bowl.
When your rice is done, put it in the bowl with your corn. When your edamame/corn (if you're using frozen) are done, add them to the bowl with your rice. Toss lightly.
Add most of your green onions to the bowl (keep some out for garnish). Shake your dressing one more time and pour some of it over your ingredients; note: some, not all. Give it all a good, gentle toss.
In a separate bowl, combine arugula and a little more of your dressing. Toss lightly. Note: you don't want the leaves drenched, just 'kissed' with dressing.
On a plate, start with a sweet little pile of arugula. On top of that, place a good healthy portion of your rice/edamame/corn mixture. Garnish with green onions and shaved almonds and serve!
Note: if you're serving something with it, such as the fish, cook accordingly. I'm not going in to that because it is really a meal on its own, I just gave my mom fish because she was a power washing junkie and needed it!
And now back to: