I have a renewed desire to make fresh, veggie-rich, fiber-laden dishes lately. Today, while thinking I was gonna make a mushroom-spinach-feta omelette for dinner, I realized I might have just a little too much in the omelette. Therefore, I decided to use up the brown rice from Thursday night with my sautéd mushrooms, onion, and garlic. This may be a no-brainer but here’s what I did.
1 small sweet onion (Vidalia if in season)
1 large clove garlic
8 oz mushrooms (any kind)
Olive oil or olive oil spray
1 cup left over rice
1 tbsp chopped almonds
Chop the onions and garlic together and sauté in olive oil or spray about 5 min until slightly soft. Chop the mushrooms into bite-sized pieces and sauté until soft. Add the rice and saute until completely warmed through and slightly crispy. Toss the almonds in and cook for about 5 minutes. Season to taste.
Serve with a protein or as a main course.