Microwave Mixed Rice

By Mark Bittman

Microwave Mixed Rice
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
4(27)
Comments
Read comments

Leftovers are the simplest thing to take to work for lunch. Sometimes you just end up with them. But if you are planning ahead you can cook a little more than you are going to eat at dinner so you have the makings of the next day’s lunch. This combination of cooked rice, vegetables and meat can accompany virtually any sauce you can imagine putting on it: vinaigrette, sesame dipping sauce, tahini sauce, pico de gallo, onion chutney, pesto, hummus. Simply pop it in the office microwave for a couple of minutes and eat.

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Ingredients

Yield:1 serving
  • 1½cups cooked rice
  • 1cup (more or less) leftover cooked vegetables or meat
  • ¼cup vinaigrette, sesame dipping sauce, tahini sauce, pico de gallo, onion chutney, pesto, hummus or any other sauce you like
  • Salt and ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

522 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 89 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 14 grams protein; 908 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss ingredients in a large bowl, stir to combine and season with salt and pepper. Microwave for 1 minute.

  2. Step 2

    Stir and cook for another minute or 2 or until warm. Serve.

Ratings

4 out of 5
27 user ratings
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Comments

PMcD

Option One: leftover yellow rice (we use Goya low sodium yellow rice), roasted veggies (eggplant, zucchini, yellow squash. portobello caps, peppers of any color), plus romesco sauce
Option Two: couscous instead of rice (only takes five minutes to absorb the water) plus roasted veggies (same as above) plus canned chick peas, and toasted pine nuts
Option Three: cooked orzo, tossed with olive oil, roasted veggies (same as above), plus pesto; sometimes add chick peas or cannellini beans

PMcD

Option One: leftover yellow rice (we use Goya low sodium yellow rice), roasted veggies (eggplant, zucchini, yellow squash. portobello caps, peppers of any color), plus romesco sauce
Option Two: couscous instead of rice (only takes five minutes to absorb the water) plus roasted veggies (same as above) plus canned chick peas, and toasted pine nuts
Option Three: cooked orzo, tossed with olive oil, roasted veggies (same as above), plus pesto; sometimes add chick peas or cannellini beans

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