And I lie in bed and night and dream about what I will do if I'm ever set free

Every summer I rediscover how much I like this recipe, though I changed it a bit without writing it down and every summer I have to remember what the changes were. So, my version is like this.

Rice Salad

1 cup uncooked basmati rice (brown or white or some combination thereof, whatever's in the pantry)

cook that, like you normally would and let it cool. Then:

1 can garbanzo beans drained and rinsed
1 red bell pepper diced
2 or 3 green onions, sliced
salt to taste
1 tsp sesame oil (if I have it. If not, I leave it out.)
1/4tsp cumin
2 tablespoons lemon juice
1 tablespoon vegetable oil
A nice handful of feta crumbles

Mix it all together! Stick it in the fridge! Mmmm!

You might want to up the lemon juice slightly, depending. It works fine without sesame oil, but if you have it, it's a nice touch. I tried upping the cumin but found that it threw the flavors out of balance. I've also found that a pound or so of tofu diced up and mixed in does not go amiss. It makes an excellent summer lunch, not a lot of work, make it ahead, nice and cool.

The original included more bell pepper, which was too much for me and I'm not a fan of the green sort anyway, and it also did not include the feta. The first time I had it I thought "this needs something....oh, yes!" and the feta was just right. But by all means try the original and see if it's to your taste.

I'm eating some now, in fact, and it's delicious.

And I lie in bed and night and dream about what I will do if I'm ever set free

Every summer I rediscover how much I like this recipe, though I changed it a bit without writing it down and every summer I have to remember what the changes were. So, my version is like this.

Rice Salad

1 cup uncooked basmati rice (brown or white or some combination thereof, whatever's in the pantry)

cook that, like you normally would and let it cool. Then:

1 can garbanzo beans drained and rinsed
1 red bell pepper diced
2 or 3 green onions, sliced
salt to taste
1 tsp sesame oil (if I have it. If not, I leave it out.)
1/4tsp cumin
2 tablespoons lemon juice
1 tablespoon vegetable oil
A nice handful of feta crumbles

Mix it all together! Stick it in the fridge! Mmmm!

You might want to up the lemon juice slightly, depending. It works fine without sesame oil, but if you have it, it's a nice touch. I tried upping the cumin but found that it threw the flavors out of balance. I've also found that a pound or so of tofu diced up and mixed in does not go amiss. It makes an excellent summer lunch, not a lot of work, make it ahead, nice and cool.

The original included more bell pepper, which was too much for me and I'm not a fan of the green sort anyway, and it also did not include the feta. The first time I had it I thought "this needs something....oh, yes!" and the feta was just right. But by all means try the original and see if it's to your taste.

I'm eating some now, in fact, and it's delicious.