September has been SO GOOD to me so far! The move went smoothly, although I am still getting into the swing of things.
One of the great perks of our new place is that we have our own patio with a[n] [illicit] grill. Outdoor space also means a small herb garden with parsley and basil readily available. Cooking for two has also proved easier and more fun, especially when consumed outdoors. Having a peaceful little part of New York feels like a luxury.
Michael insists on meat with every meal, so I quickly grilled up these pork chops rubbed with the same spices that went on the vegetables. They were thin cut, so no marinating or brining was necessary.
For the grilled vegetable rice salad, first cook your rice according to package instructions. This takes the longest, so I did this first. Don't forget to season your water with a little bit of salt.
In the meantime, I prepared the vegetables for grilling. I tossed the peppers, an onion, and heirloom carrots in:
- salt and pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- cumin (small pinch)
- olive oil
Evenly coat them and cut them up into somewhat even, grill-able pieces.
Grill them on high heat until charred and blistered.
I took them off the grill and cut them up into smaller, bite sized pieces. Let the rice cool after cooked, as well as the vegetables.
When they are warm, no longer hot, I tossed the following together:
- grilled, cut up vegetables
- cooked, cooled wild rice
- chopped cilantro and parsley
- slivered honey almonds (walnuts would be great here too)
- drizzle of olive oil
- salt to taste
- squeeze of lime, for punch
Feel free to substitute any sort of vegetables you have on hand. Sweet potatoes would be particularly delicious here, as well as any sort of grilled or dried fruit.