pink rice

For someone who has extremely mixed feelings about the Loop (beautiful on a weekend night, sans other people) I sure have spent a lot of time there in the past 24 hours. Yesterday, lunch with Lisa to Oasis… a wonderfully bizarre Middle Eastern cafe in the back of a jewelery warehouse on Wabash… and today lunch in the park with my mom.

There are several nice things about the Loop; you realize you’re in a large city, you get to see a wider variety of people that usual, you get to go to Farmers’ Markets by just stepping outside of your office, there’s a Walgreens on every corner… Yesterday I bought some items at the Daley Center farmers’ market.

Flowers were a bunch for a dollar.
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I also bought some green beans and yellow tomatoes, which I put to good use when I made Greek Rice Salad, inspired by Gemma. Rice salad is an easy, inexpensive, delicious, and filling dish. I used brown rice, green beans, yellow tomatoes, spinach, kalamata olives, beets, garbanzo beans, feta cheese, oregano, dill, garlic, and some salt. It also works perfectly if you can’t eat pizza, even if you want to… The beets made the rice pink, which was pretty great!

First you prepare your rice, however you like. Next you make your veggies. Then you put the two together, and presto… a tasty lunch.

Here are the green beans cooking with some onions and garlic
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Here are some lovely yellow cherry tomatoes
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Here are all the ingredients combined… kind of like Captain Planet.
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Here is my mom enjoying her pink rice:
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And for dessert, some strawberries in REALLY good balsamic vinegar that Mr. Barreto gave me as a present.
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