This is what I’m eating nearly every meal lately. It’s approximately healthy and filling, and involves only one “cooking-ish” element - putting grain in a rice cooker - which only needs to be done once every few days.
This has become my favorite recipe because the ingredients don’t have time to go bad on me and make me sick when I zone the fuck out, eat nothing but energy bars and pieces of bread for days, and then eat some not remembering how old it is and make myself really sick. That’s a very important consideration! It’s eliminated most of my old staple foods from the rotation.Required Materials:
* a rice cooker
* grain that won’t get gross in the fridge after a few days:
* * wheat berries or barley = good
* * oat groats or millet = okay but gets dry faster
* * rice = mostly bad
* spinach, collard greens, or some other leafy green, either fresh or frozen loose in a bag (not compressed into a brick)
* olive oil
* vinegarOther Salad Stuff That Either Has Protein Or Is An Olive (Olives Are Delicious):
* canned beans
* canned tuna or sardines
* crumbly cheese
* whateverPre-Salad Process:
* Stick the greens in the freezer immediately even if they’re fresh because I’ll get paranoid that they’ve gone bad and will make me sick otherwise.
* Cook the grain in the rice cooker
* The Hardest Part: Remember to put the grain in the fridge before the rice cooker’s Keep Warm setting dries it out.
* The Other Hardest Part: Remember to actually wash the rice cooker pan so it’ll be ready for the next batch goddamn it.Salad Process:
* Stick a couple handfuls of the frozen greens in a bowl, then microwave for thirty seconds to wilt them + kill all the e. coli that’s probably on there trying to kill me.
* Dump the other stuff in there and mix it up.
* Eat the salad.