There are some days that I go through the fridge and need to use up leftovers. My fridge invariably has a cooked grain of some kind and recently I had a pile of cooked rice leftover. I also tend to blanch extra vegetables a lot so I can have an easy snack or addition to future meals. Veggies like shelled fresh peas, baby corn or shucked corn cut from the cob. I do this because there’s some days that may be a little longer than others. I get to the kitchen and don’t want to spend more than a few minutes assembling something. I love to cook, but when you’re tired and the summer heat starts to rattle your brain, the easier the better. A simple dressing of fresh plums and yogurt adds immediate flavour without too much worry.
Golden Plum Vegetable Rice Salad
1-1/2 cups cooked rice
1/2 cup coarsely grated carrots
1/2 cup sweet bell pepper, coarsely chopped
1/4 cup shelled peas, blanched and cooled
1/4 cup baby corn, blanched and cooled
1/4 cup sweet onion, finely chopped
1/4 cup green onion, finely chopped
1/4 cup plain yogurt
1/2 cup golden plums, halved, pitted and coarsely chopped
1 tsp salt
1/2 tsp black pepper
In a blender, purée the plums, yogurt, salt and pepper together until smooth. Pour into the bottom of a large bowl. Add the rice, carrots, peppers, peas, baby corn, and onions. Stir gently to combine. Serves 3-4.