Today was one of those days where my eating habits are outright odd. Sometimes when I'm home all day, I'll either graze for hours, or I won't eat much and what I do eat doesn't even really qualify as a proper meal. Case in point...'breakfast' was a big taste of almond-peanut butter that I had just made. The jar I use to store my peanut butter in was too small for the amount made and I didn't want to use a second jar. I half considered toasting bread to have with my peanut butter, but I really didn't want to bring out the toaster, so there I was, spatula in hand, scooping almond butter out of the food processor bowl. Lunch, a couple of hours later, was an avocado, sprinkled with a little sea salt and sumac, smeared on a couple of tostadas. I guess from afar that might look like a meal, but it really wasn't.
So when the 5 o'clock hour came around I gave some serious thought to dinner and wanting to really have something more substantial than a spatula-full of almond butter. Thinking back over the course of the day and realizing that I hadn't eaten meat, it was a prime opportunity to give this Meatless Monday a conscious effort. A quick once-over of the contents in the fridge led to this. I love mushrooms sauted slowly over a low flame, it draws out the earthiness and meatiness. You can use any mushrooms you like, I tend to stick with white mushrooms (boring, I know).
Spinach and Mushroom with Short Grain Brown Rice
Makes enough for 2
Makes enough for 2
1 cup short grain brown rice
3 cups water
sea salt
1/4 cup green onions, minced
4 cloves garlic, minced
2 tbsp olive oil
1 tablespoon butter
3-4 cups spinach, fresh, chopped
6 white mushrooms, cleaned and sliced
1/4 cup grated Asiago (or Parmesan cheese)
1 tbsp red pepper oil (optional)
Rinse the rice to remove any dirt or debris and in a large saucepan, add one cup of rice to 3 cups of water, and a pinch of salt. Bring to a low boil, then turn heat to a simmer and cook rice until done (about 20 minutes). Keep rice covered and fluff when ready.
In a skillet over medium heat, warm olive oil and butter until melted, then add green onions and garlic, sauteeing until garlic softens. Add the mushrooms, slightly lowering heat, and cook until softened, about 10-12 minutes. Add the spinach, stirring quickly, until wilted.
Plate the rice, topping with the mushrooms and spinach. Drizzle with red pepper oil (or red pepper flakes) and shredded Asiago or Parmesan cheese.
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1 tbsp red pepper oil (optional)
Rinse the rice to remove any dirt or debris and in a large saucepan, add one cup of rice to 3 cups of water, and a pinch of salt. Bring to a low boil, then turn heat to a simmer and cook rice until done (about 20 minutes). Keep rice covered and fluff when ready.
In a skillet over medium heat, warm olive oil and butter until melted, then add green onions and garlic, sauteeing until garlic softens. Add the mushrooms, slightly lowering heat, and cook until softened, about 10-12 minutes. Add the spinach, stirring quickly, until wilted.
Plate the rice, topping with the mushrooms and spinach. Drizzle with red pepper oil (or red pepper flakes) and shredded Asiago or Parmesan cheese.
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