Got Leftovers?
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Now that you’ve made those fabulous roasted carrots with ginger and turmeric, and yams, and rice …. here’s an idea for “refreshing” the leftovers.
Heat a bit of avocado (or coconut) oil in a non-stick skillet over medium-high heat until the oil just starts to shimmer. Add about 1/2 cup rice per serving and cook a a couple of minutes, stirring frequently. Add the leftover roasted vegetables and combine well with the rice – you judge your serving size. Add a handful of fresh or frozen peas and stir to combine well. Cover, reduce the heat to medium, and heat through. If you want a little extra protein, cook an egg or add some tofu. If you’re using tofu, I would probably use a firm tofu and cook that with the rice.
Not quite a stir-fry, not quite a scramble …
This makes an easy and satisfying post-ride or work-night meal.
Aaaah, a quick and chilly ride yesterday.
I need to start gearing up for the 2017 Napa Valley Tour de Cure … will you join me this year? Please help to support a great cause and take the ride of your life!