The kids wandered back inside and stated the obvious, "I'm hungry."
"Let's have sandwiches", said Daughter.
"I want bread with jam," countered Son.
"There's no bread," I said with a sigh. "I'm going to make..."
"Not salad," whined Son, knowing there's lettuce, tomatoes, and carrots in the crisper drawer.
"Rice?!" asked Daughter expectantly - she loves rice.
"Rice salad!" I cried exultantly.
"OK," was the consensus despite the fact that neither has eaten rice salad or even knows what might be in it. The fact that it was something new was good enough for them. My kids love to discover new things - especially food.
Well, I invented Rice Salad on the spot. It was very delicious and the kids gobbled it up so quickly I nearly didn't get a photo.
3/4 cup rice
1 1/2 cup hot tap water
1 can tuna (left-over meat could easily be substituted though)
1 cup frozen vegetables
1 cup plain Greek yogurt (a plain yogurt, mayonnaise, or whipped dressing could be substituted though)
Put rice and water into a medium pot. Pour the tuna water and tuna over top. Turn the stove onto a medium heat and bring to a simmer with a lid on the pot. Let it cook 10 minutes, then turn the stove down to low. Add the frozen vegetables and cook, covered for another 10 minutes. Fluff up with a fork. There should be no water remaining in the pot and the rice should be fluffy. (Cook it a bit more if it is soggy.)
Remove the pot from the stove and let it cool, uncovered for about 5 or 10 minutes. Add the yogurt and serve.
This made enough to feed myself and 2 hungry preteens. So I would say that 1/4 cup of uncooked rice is sufficient for each person you want to feed.
To make it even better next time:
Cooked rice will make this dish a snap to prepare (Drain the tuna water before adding it or the rice will become soggy.)
Maybe I'll substitute left-over cooked lobster, sliced steak or chicken for the tuna.
Fresh herbs and garden peas will make it sing!
And, yes, some bread is on the kitchen table rising as I write this blog.