Hey there everyone!! This dish is so versatile!! Even the name leaves it open to interpretation. You can use any grains. And any vegetables. I opted for brown rice and the cooked lentils from last week’s post (which I actually made the day before this one). I also decided against the tomatoes (as seen in the picture) and used the potatoes from last week’s post. I also used mushrooms, broccoli, Brussels sprouts, bell peppers, shallots, and garlic.
Start by cooking the bell peppers in a pan. While this is going on, cook the Brussels sprouts in a vegetable steamer. Lastly, start the rice cooking.
When the bell peppers are done cooking, use the same pan and cook the mushrooms.
Once the mushrooms are cooked, use the same pan (you can see why it’s looking rough) to cook the shallots and garlic. Also, switch out the Brussels sprouts for the broccoli.
I warmed up the lentils from yesterday and added those to the rice.
I also warmed up the potatoes and added them to the bowl.
Add the cooked peppers.
Add the mushrooms.
Add the cooked broccoli.
Lastly, add the Brussels sprouts and the shallots/garlic. I topped this dish with some Honey Dijon Mustard Dressing. Absolutely delicious!! I am glad I was able to use the surplus from yesterday’s meal in this one.