>> March 30, 2009

i'm guilty. i lied in my last post. i did not make poached eggs and toast for dinner. i did toast the bread for my sandwich at lunch, so i guess that counts.

my dinner tonight was so yummy that i had to share. we learned about protein and vegetarianism in nutrition this afternoon, and it got me salivating for some hearty grains and veggies. the whole dish took about 20 minutes from start to finish, and that includes boiling the rice. i had the onions leftover, but they can be cooked concurrently to keep time to a minimum. excuse the punny name... i was inspired. my recipe is for a single dish, but it can be doubled, tripled, bazillioned easily.

nut-ritiously delicious brown rice bowl

cup brown rice, uncooked
1 cup water
½ cup onion, sliced
¼ cup mushrooms, chopped
½ teaspoon lemon pepper seasoning
½ teaspoon dried basil
lemon wedge
a handful of mixed greens (mine included arugula, parsley, radicchio, and spinach)
2 tablespoons slivered almonds
salt & pepper

saute the onions and mushrooms over medium heat until tender. they can be slightly undercooked because you'll add them to the rice and cook them more.

meanwhile, combine water, rice, and spices in a small pot. bring to a boil, then allow to simmer, covered, for 15-20 minutes.

toast the almonds in a dry pan over medium heat until brown. chop and set aside.

add the mushrooms and onions to the rice, and allow to cook for another 3 minutes. you may need to add a little more water if the rice is sticky. rice is finicky; it will tell you what it needs. tear the mixed greens and add them to rice. when greens are wilted, stir in the toasted almonds. squeeze the lemon wedge over top and season with salt and pepper to taste.

and i got macgourmet! so now you can download the file! woohoo!



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