What To Do with Leftover Rice & Pasta
We covered the basics of day old bread not too long ago. It turns out, a crusty loaf could make a fine ingredient for several meals. Now let's take a look at the other carbs that tend to go to waste: rice and pasta. Ever cooked more than enough rice or pasta for dinner, then packed up the excess only to get lost in the back of the fridge and eventually tossed away? Take those day-old carbs and turn them into a soup, stir-fry or salad.
Seafood Noodle Stir Fry (Indochine Kitchen)
Good for lunch or dinner, this Asian-style fried rice is flavored with Kecap Manis soy sauce.
Kecap Manis Fried Rice (from Kickass Chef)
Next-day rice served cold can also be incorporated into salads. The trick here is to keep the rice from drying out by storing it in the fridge in a sealed, air tight container.
Mango Cucumber Rice Salad (from Perry's Plate)
Brown Rice Salad with Walnuts and Cherries (from Food Nouveau)
Likewise, pasta served cold can be used in a salad that takes little time or effort to throw together for a quick lunch.
Spaghetti Salad (from Something Edible)
Strawberry Basil Pasta Salad (from Kath Eats Real Food)
Pistachio Pasta Salad (from Simply...Gluten-free)
If the next-day pasta or rice has gone a bit dry, use them as you would a dry ingredient in soup.
Spring Vegetable Soup with Wild Rice (from Peanut Butter & Jargon)
Udon Miso Noodle Soup (from Big Flavors from a Tiny Kitchen)
Lemon Chicken & Rice Soup (from What's Cookin, Chicago?)
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