Quick and easy to put together, the star of this recipe is rosemary. Just 3 ingredients can serve as a simple base for exploration. Add other veggies, sauces and even meats.
Ingredients (serves 2)
2 large or 3 med portobello mushrooms caps, or 1- 14oz of small portobello mushrooms.
1 cup brown rice (short grain)
3 sprigs of fresh rosemary
Olive Oil
Salt
Black Pepper
(optional- onions and garlic)
Steps
Prepare the rice separately , in water or broth. Set aside
Chop the mushrooms into 1/2 inch wedges.
Strip off the rosemary from the stems, rough chop.
Set a saute pan (non stick) to medium heat, add olive oil, then the mushrooms and rosemary, salt and black pepper. If using garlic and onion, dice them and add at the same time as the mushrooms..
Saute for about 7 minutes, adding olive oil if needed.
Fold in the rice to the saute pan, incorporate into the mushrooms.
Accompaniment: https://www.lemonpantry.com/post/lemon-mustard-sauce
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