Even if you get bumped up to first class, I recently learned, you may still get served a bland, boring lunch. As I ate the flavorless rice, overcooked chicken and limp vegetables tossed with French dressing, I stared out the window and thought about what an inspired rice salad could be.
Leftover long-grain rice is often in my refrigerator. I make it a habit to cook extra. The remnants of a good pork roast or some herb-roasted chicken seem much more appealing when added to a salad, rather than just reheated. With a little help from some pantry staples like olive oil, pine nuts and capers, an easy main-course salad is almost at hand.
Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking For Easy Weekday Meals,” (Chronicle Books, $18.95).