After testing Robyn Webb's Rice Soup, I had about 1.5 cups of cooked rice left...what to do? A rice salad of course!
Ingredients and directions: in a bowl combine cooked rice, halved cherry tomatoes, Gorgonzola cheese, toasted slivered almonds, finely chopped red onion, and thinly sliced basil. Season with salt, pepper and red pepper flakes. Add olive oil and a bit of vinegar. Toss and serve!
I bet it would be even better tomorrow for lunch.