Salad

(Grain) Salad Days

July 31, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

My latest lunch fixation has been brown jasmine rice (which may be a made-up varietal, but I like it anyway) and quinoa. I boil salted water, add the rice, and cook it for 13 minutes; then I add the quinoa and cook the whole mixture for another 4 or 5 minutes. The rice ends up cooked but firm, and the quinoa is still a little crunchy. I never measure the two, but I tend to add about 3 parts rice to 2 parts quinoa. 

Shop the Story

Once those are cooked, I add whatever mix-ins I have around. This week, it was yellow squash (grated, salted, and squeezed dry, and mixed in while the rice is hot, so that the squash softens a tiny bit), chimichurri sauce (extra from the steak with chimichurri for dinner we had this week), and pistachios. I laid a few slices of avocado on top for general healthfulness, a change in texture, and some additional yellow and green for my dual-chrome palette. The two dark orbs are ripe, fragrant plumcots from the Greenmarket. 

What's in your lunch today? See some of the twins' past lunches

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

2 Comments

YoungChef23 August 1, 2014
Where do you get the dishes you serve the lunches in ?
 
Author Comment
Amanda H. August 1, 2014
Hi! They're called Wean Green, and can be found here: http://mightynest.com/shop/reusable-gear/food-containers/leakproof-food-containers/glasslock-glass-square-lunch-cubes-2-pa?gclid=COuR36G48r8CFVJo7AodeSQAsQ