This is a sponsored post written by me on behalf of Success® Rice.
When The Ex and I were married, he was in charge of rice. As in, any time we had it, it was completely his domain. We had a rice cooker, and he had a process. Although it tasted good, it seemed to take him f-o-r-e-v-e-r to make it. Me? Not so much. I have always used the boil-in-the-bag method from Success Rice. Because as Ron Popeil is fond of saying, you can set it and forget it. And because it is doing its thing by itself in the microwave, it frees me up to go work on other parts of the meal. I’m ALL for a low-maintenance side dish. And in all honesty, in a blind taste test, I don’t think I’d be able to tell the difference between the rice that The Ex made in his rice cooker (that took upwards of 45 minutes) versus my 10 minute rice from Success.
And the taste test is what it’s all about, isn’t it?
Growing up, one of my favorite comfort foods was white rice with a little bit of butter on the top. It totally brings me back to the days of being a kid at my parents’ house. Right up there with my mom’s grilled cheese and tomato soup. These days, there is a lot more variety in the Success line, and since I have moved away a bit from the all-white-all-the-time, that couldn’t be better. More often than not, my go-to is the whole grain brown rice. Although brown rice definitely has a bit of a different texture, once you pair it with other things … vegetables from a stir-fry, Cuban black beans, or bite-size pieces of juicy grilled chicken … you’re none the wiser.
One of my favorite, on-the-go meals to make with rice is this Very Veggie Rice Bowl (recipe below). Quick, simple, and a great way to make use of odds-and-ends you may have in the refrigerator.
With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.
So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq
PS Friday night was a two post special – you’ll find my latest children’s book review right here. Happy weekend!
Very Veggie Rice Bowl
Recipe courtesy of Cate O’Malley
1 bunch of asparagus
10 oz package of Portobello mushrooms, sliced
4 garlic cloves, thinly sliced
1 teaspoon salt-free Mrs. Dash (original flavor)
Ready-to-Serve Minute Rice (brown), 2 containers cooked according to package directions
goat cheese (I used an herbed flavor)
Preheat your oven to 450. Arrange your asparagus on a baking sheet and drizzle with olive oil and a sprinkling of salt. Roast for approximately 20 minutes, or until done. While it is roasting, heat a medium pan over medium heat. Spray it with non-stick cooking spray and add 1 tablespoon of canola oil. Once it’s warm, add the mushrooms and garlic. Sautee until they cook and begin to caramelize. Remove from pan and set aside. Add your eggs and cook sunny side up. Remove from heat. Once asparagus has cooked, remove from oven and cut the spears in half. In a medium-sized bowl, mix the cooked rice, asparagus and mushroom mixture together. Add a drizzle of soy sauce and mix to combine. Divide onto your plates. Top with the eggs. Drizzle of hot sauce. Crumbled goat cheese. Side of wheat toast and slice of avocado. Devour.