It was my Mom's birthday this week so I made her a special birthday lunch. Asparagus, a brown rice salad, a sausage and vegetable frittata and corn bread muffins! The muffins are made from a Bob's Red Mill Gluten-Free Cornbread mix. For the asparagus, I sauted the spears in a skillet with a little olive oil and salt and pepper to taste. Here are the recipes for the rice salad and frittata.
Brown Rice with Sundried Tomatoes and Pine Nuts
1 1/4 c. brown rice
1/2 c. sundried tomatoes in oil and Italian herbs
1 avocado, diced
1 stalk of celery, finely sliced
1/4 c. pine nuts, lightly toasted
3 Tb. basil leaves, thinly sliced
1 Tb. lemon juice
1 tsp. lemon zest
Directions: Drain the tomatoes on a paper towel to remove some of the oil. Chopped and set aside. In a medium-sized pot, boil 2 1/2 c. water and add rice. Return to a boil and then cover and simmer for about 45 minutes or until water is absorbed. Scoop rice into a large bowl and set aside to cool slightly. Add the sundried tomatoes, avocado, celery, pine nuts, basil, lemon juice and zest to the bowl and mix thoroughly.
Italian Sausage & Veggie Frittata
1 red bell pepper, diced
1 zucchini, diced
8 oz. hot Italian sausage, casings removed
6 eggs, beaten
1 c. shredded mozzarella
Directions: Saute the red pepper and zucchini in a pan over med-hi heat for 5 minutes. Add sausage, breaking it apart, and cooking another 5 minutes. Coat a deep pie dish with non-stick cooking spray and add the sausage mixture to it. Pour the eggs evenly over the mixture and top with the mozzarella. Bake at 350 degrees until set, about 35-40 minutes.