Aaaaand it’s Thursday! Thursdays are my favorite weekday. We usually go for a hike, then get tacos/burritos after at our newest favorite Mexican restaurant downtown. This habit might change to a Friday routine because we are supposed to be training for a half marathon in April and Thursdays are better run days, but that will definitely be just at much fun as a hike with friends and tacos after, right?!
Okay, maybe not, but sometimes you gotta make sacrifices. I’ve wanted to do a half marathon for quite a while now, but just keep putting it off. First it was an achilles/heel injury, then it was a knee thing, then I was too busy with the new job, and so on and so forth. But honestly, I just want to get it done and say that I did it. I want to have that accomplishment checked off my list, so I’m just going to go for it. When I really think about it, now is probably the worst time to be training for a half marathon what with everything else going on. We’re planning a wedding, I’m trying to do maintain this blog, I’m trying to get my other website off the ground (more on that later), and we’re going to Hawaii the day after the event. But you know, I’m always going to find a great excuse to keep putting it off, so we’re just going to do it now. Sooo hikes and tacos will be on Fridays.
The thing about training for anything, or even just trying to get through the work week alive, is that food needs to be eaten. And if you want to keep yourself and your family relatively healthy, that food should probably not come from a restaurant every night. No matter how “healthy” everything at your favorite restaurant is, chances are you’d eat better at home. But eating well takes time, so dishes that can be made ahead are key. Take this salad, for example. Cook the rice the night before, then refrigerate overnight. When it comes dinner time, simply chop up some veggies, mix up the dressing, and toss it all together. Dinner in 5 minutes! If you just want to make it all in one night, it is also delicious served warm. I’m not sure which I liked better. They were both delicious!
So wish me luck in this half-marathon training business, cause I’m gonna need it. AJ could run that distance any day of the week, but it will be the longest distance I’ve ever run by far. I see many cold salads in our future to help get us through it. Have you guys ever run 13.1 miles, or further? How was it your first time? I’m scared and excited – it’ll definitely be an experience!
Wild Rice Salad with Thai-style Dressing
A simple yet tasty wild rice salad, made with bell pepper, jalapeno, and fresh herbs. A Thai-style dressing pulls it all together!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 4 servings
- 1 1/2 Tbsp butter, vegan or otherwise
- 2 cloves garlic, minced
- 1 1/2 cups wild rice
- 1 cup vegetable broth
- 1 2/3 cup water
- 1/4 tsp salt, plus more to taste
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1 jalapeno pepper, seeded & minced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
For the dressing:
- juice of 1 lime
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp soy sauce or tamari
- 1 Tbsp honey
- 1 Tbsp sesame oil
- Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook until fragrant, about 20 seconds. Stir in the rice, then cook, stirring often, until any white grains turn translucent and start to crackle and pop.
- Carefully pour in the vegetable broth and water, then bring to a boil. Cover, turn the heat to low, and cook for 45 minutes (adjust according to package directions). Let stand for 10 minutes with the lid on before stirring.
- While the rice cooks, prep your veggies and combine all the dressing ingredients.
- Toss the veggies and herbs together with the warm* rice, then pour the dressing over. Serve immediately.
– This is also wonderful served cold. Simply cook the rice ahead of time, then refrigerate overnight. Toss the chopped veggies and herbs with the cold rice, then mix in the dressing.
– If you will have some for leftovers, reserve a bit of the dressing to refresh them, as they will soak up all the dressing while in the refrigerator.