I have a new best friend in the form of brown rice! It's not like the instant hit of white rice carbs, but brown rice keeps your energy levels powering along. Discovering brown rice has led me to a range of recipes that I'd previously shunned as hippie food or lacking taste. This one is yummy, easy to prepare and makes a lot so you have some for lunch the next day.
Ingredients
1 large onion
1 clove of garlic
2 tablespoons of vegetable oil (I used olive oil)
100 g of mushrooms
1/2 cup of fresh peas or beans
3 tomatoes
1 tablespoon of parsley, chopped
1/2 tablespoon of basil, chopped
sea salt and freshly ground pepper
50 g black olives, de-stoned
3 cupfuls of brown rice, cooked
Tamari (a kind of soy sauce, available from Asian supermarkets or stores)
Method
1. Finely chop the onion and fry with the sliced garlic in a pan with the oil.
2. When the onion is soft, add the chopped mushrooms and peas/beans and cover the pan. Cook for 10 minutes.
3. Add the chopped tomato, herbs, seasoning, the quartered olives and lastly the rice. Keep turning the mixture until the rice has heated.
4. Serve with tamari.
1 large onion
1 clove of garlic
2 tablespoons of vegetable oil (I used olive oil)
100 g of mushrooms
1/2 cup of fresh peas or beans
3 tomatoes
1 tablespoon of parsley, chopped
1/2 tablespoon of basil, chopped
sea salt and freshly ground pepper
50 g black olives, de-stoned
3 cupfuls of brown rice, cooked
Tamari (a kind of soy sauce, available from Asian supermarkets or stores)
1. Finely chop the onion and fry with the sliced garlic in a pan with the oil.
2. When the onion is soft, add the chopped mushrooms and peas/beans and cover the pan. Cook for 10 minutes.
3. Add the chopped tomato, herbs, seasoning, the quartered olives and lastly the rice. Keep turning the mixture until the rice has heated.
4. Serve with tamari.
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