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As Healthy Eats’ resident vegetarian, I’m always on the lookout for recipes that meet our nutritional guidelines and my (chosen) dietary restrictions. When I came across this fried rice recipe, I bookmarked it immediately. This dish cooks up fast, has added protein (thanks to the tofu and edamame) and was a great way to use up the leftover brown rice hanging out in my refrigerator. Next time, rather than canola oil, I’m going to try it with healthier rice bran oil.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more