Light Whole Wheat Pasta with Cheese and Onion Salad

Ingredients

• 2 pcs red onion (large, thinly sliced into rings)
• 4 tbsp lemon juice (freshly squeezed)
• 4 tbsp cilantro (freshly chopped)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tsp sugar (helps balance the acidity)

Instructions

1. 1

   Prepare the onions

   • Slice the red onions as thinly as possible into rings or half-moons.
   • Place the sliced onions in a bowl of ice-cold water for 10 minutes. This helps to make them crispier and reduces their sharp bite.
   • Drain the onions thoroughly and pat them dry with a paper towel.
2. 2

   Make the dressing

   • In a small bowl, whisk together the fresh lemon juice, salt, black pepper, and sugar until the sugar and salt are dissolved.
3. 3

   Combine and serve

   • Pour the dressing over the drained onions in a larger bowl.
   • Add the chopped cilantro and toss everything together gently until the onions are well-coated.
   • Let the salad sit for at least 5 minutes for the flavors to meld.
   • Serve immediately as a refreshing side.

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.