Super Sides: Trinity Rice with Almonds

There’s a whole bunch of things you can make with leftover rice: rice pudding, fried rice, and breakfast rice to name just a few. Today, though, I didn’t want to make any of these. I was looking for a way to use up about 2 cups of cooked white rice. This recipe would be just as good with brown rice as it was with white.

I called it “Trinity Rice” because it uses the vegetables that, in French cooking, are called the “trinity”–carrots, celery and onion, all chopped the same size.

Trinity Rice with Almonds

Makes 4 servings

2 cups cooked rice
10 baby carrots or 1 regular carrot, chopped
1/2 medium onion, chopped
1 rib celery, chopped
olive oil for the pan
1/4 cup slivered almonds
1/4 cup fresh cilantro
salt and pepper to taste
lime wedges (optional)

Saute the chopped vegetables in olive oil until onions are transparent and celery and carrots begin to get tender. Meanwhile, add a couple of tablespoons water to the cooked rice and warm it in the microwave for 1 minute. When vegetables are ready, stir in the almonds and cook 1 minute. Add rice and stir until vegetables are mixed in and the rice kernels are separated. Once everything is hot, remove from heat and stir in cilantro. Season to taste with salt and pepper. Add a squirt of lime juice if desired.

NOTE: You can use any plain, cooked rice you like in this dish. The nutrition facts below do not include rice. Check the nutrition label on the rice you are using and add that to the total here.