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Not-So-Weird Sh*t I Ate Today: Rice Cooker Brunch...

 

Not-So-Weird Sh*t I Ate Today: Rice Cooker Brunch...




I set out to throw things in the rice cooker and ended up with something suspiciously respectable. I mixed rice with quinoa, tossed in some lentils, and added a little kale I had in the freezer. From the garden I picked some basil, because apparently I’m that person now. Also, basil is one of those plants that actually grows itself in my garden, versus all the other things I either over-water or under water. The gift that keeps on giving.  Anyway, I crushed a garlic clove, drizzled in olive oil, and scattered a few pine nuts on top just to prove I wasn’t kidding. Plus, really, I like pesto.

For protein, I laid in a piece of flounder, because nothing says “weekend effort” like putting fish in a rice cooker. I squeezed on some lemon juice at the end, because pesto. Also, lemon goes well with fish, no?

The result looked far too much like a real brunch to qualify as one of my usual experiments. It was balanced, filling, and maybe even Instagram-acceptable. Which feels wrong for me, and I'm going to go there, actually, but here it is. .

Recipe (or whatever)

  • Rice + quinoa, cooked together like you knew what you were doing.

  • Lentils, because protein without trying.

  • Kale (frozen or otherwise), for the health points.

  • Fresh basil from the garden, because apparently you’re fancy now.

  • Flounder, which somehow works in a rice cooker.

  • Olive oil drizzle and pine nuts, because Mediterranean energy never hurts.

  • One garlic clove, crushed, for your arteries and your soul.

  • Lemon juice, the last-minute flourish that makes this look deliberate.

Fiber Score: Strong. (Not mystical cabbage level, but enough to impress your colon.)

Carbs (Base Energy)

  • Rice + quinoa: Good mix. Rice gives you quick energy, quinoa adds fiber, minerals, and extra protein.

  • Lentils: This pushes the whole dish toward slow carb territory—lots of fiber and resistant starch, which helps steady blood sugar instead of spiking it.

Protein (Satiety + Strength)

  • Lentils + quinoa: Already a decent plant protein duo.

  • Flounder: Lean protein, low fat, high in B-vitamins and selenium. You basically stacked a plant + fish combo, which is excellent for muscle maintenance and overall satiety.

Fats (Healthy Brain Food)

  • Olive oil + pine nuts: Great monounsaturated fat + vitamin E combo. Also helps absorb fat-soluble vitamins from the kale and basil.

  • Pine nuts also give a little protein and magnesium, nice bonus.

Greens + Extras (Micronutrient Boost)

  • Basil (fresh from the garden): Antioxidants, flavor, small but meaningful phytonutrient punch.

  • Frozen kale: Vitamin K, C, lutein, fiber. Even frozen, still solid.

  • Garlic clove (crushed): Allicin = anti-inflammatory, antimicrobial, heart-friendly.

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