Too hot or too tired to cook? Throw together this quick and easy salad with refrigerator leftovers and items from your pantry. This is a refreshing meal for a hot day and a good way to clean out your refrigerator. For snappy meals make brown rice once a week, just heat up a portion for a healthy side dish during the week.

Left-Over Rice Salad will bring out your hidden chef, because you’re creating a new recipe each time you make it. It’s also a good choice for a picnic, because there’s no mayonnaise, which can easily spoil in the heat.

Begin by opening up the refrigerator to see what’s there.

For the base you’ll need 4 cups of already cooked brown or wild rice (1 cup per person) Add: 3 sliced green onions (or ¼ cup other onions, chopped); ½ chopped pepper (green, red, yellow or orange); ½ cup chopped celery.

Then add any of the following: 1 to 2 cups cup of chopped left-over chicken or turkey; 1 small can of sliced black olives (or ¼ cup chopped green olives); 1 small jar of drained artichoke hearts; 1 chopped carrot; 1 or 2 crumbled hardboiled eggs Grated cheese, any kind; Handful of raisins or currents; and ¼ chopped nuts.

Toss with a vinegar and oil dressing. Serve at once or chill for later.