So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Black Rice with Butternut Squash, Edamame, and Pomegranate Seeds
The rice cooked really easily on the stove top. Just 1 3/4 cup of water per 1 cup of rice. Boil then turn heat to low. Cook 45 minutes until all the water is absorbed. One thing to note is that this rice needed salt desperately. I tasted pretty terrible without it.
This dish turned out vegan without me even trying. I think it tastes pretty good with all the different flavors and textures going on. But honestly, I'm sick right now and I can't tell the difference with the lack of tastebuds in my mouth. I've lost my sense of taste.. So really, you'll just have to make it yourself and try it out.
*Editor's note: Later on in the week as I got better and better, I could taste this dish. The rice itself is kind of nutty like brown rice but not overly so. It's certainly much more filling than just white rice. The heartiness of the edamame pairs well with the sweetness of the butternut squash. The pomegranate seeds provide a nice tang (which got lost when heated though...boo) while the scallions and cilantro added the perfect amount of herby freshness to the whole thing. The wilted spring mix was all but lost in taste but did lend a nice hand in texture.