Carrot & Ginger Rice W/Lime

A year or two ago, a good friend of mine told me that even though she cooked all kinds of recipes from this blog, she spent the most time finding side dishes and new ways to cook vegetables than anything else.  This was kind of interesting to me and I thought about that comment a lot.  I think that at this time of year it is more true than any other time.  Its hot outside, you want to avoid turning the oven on at all costs, and maybe do something other than another potato or pasta salad to go with those burgers coming off the grill.  We see the same dishes brought to every barbecue, potluck, and backyard grill-out.  Pasta salad, potato salad, jell-o salad, waldorf salad, and bags of chips.  I get it and I agree.  I discuss my need for variety here quite regularly and since professional help is not in my future, do not expect it to let up anytime soon!  I mean, I looooove me some pasta salad.  Like this Sweet Veggie Pasta Salad or Margarita Pasta Salad.  And this Cobb Potato Salad is so fantastic it is ba-na-nahs!  But when you are looking for a different sort of starch that is versatile and just a little bit different, I have your solution.

And it is better than therapy.

This is really what every good side dish should be; made with few ingredients.  You can actually taste each and every part.  It is fast and it isn’t fussy and piling it on the plate next to some type of grilled meat is definitely the way to go.  I recently served it with grilled pork loin, but it is outstanding with pork chops, chicken, or thinly sliced grilled flank steak.  There is a bit of heat from the ginger, a sweetness from the carrot, and a tang of the lime.  It is all brought together and mellowed out by the chewy, nuttiness of the rice.  Super healthy and super versatile.  And since it is great hot, room temperature, or cold, it is a nice chameleon for your summer menu.
Two Years Ago: How To: Roast Asparagus

Carrot & Ginger Rice W/Lime
Do yourself a favor and top the leftovers with a fried egg.  Stellar.

4 c cooked brown rice-you could use white rice or quinoa if you like
1 large carrot, peeled and grated coarsely
zest and juice of 1 lime
1 inch section of fresh ginger, peeled and finely grated, as on a microplane
salt and pepper to taste

In a medium bowl, combine the carrot, lime zest and juice, and ginger.  Mix it thoroughly, breaking up any clumps of ginger and zest so that everything is evenly distributed and there are no large bites of any one thing.  Add the hot rice and stir until very mixed.  Taste and season with salt and pepper.