This concoction was born earlier this afternoon, when I was craving something light and filling for lunch, and also wanted to use up some fresh herbs that I have had laying around for almost-too-long. It may appear to be a frankenstein mash-up of flavours – and it is! – but trust me, it’s good: the parsley and mint work surprisingly well.
Lazy Sunday Rice, Peas n Shrooms
What you need:
1/2 cup brown rice
1/4 cup peas
4 – 5 brown button mushrooms, sliced
1/2 tsp chinese five spice
1 tsp olive oil
1/2 tsp sesame oil
2 tsp tamari soy (or your favourite soy sauce)
1 tsp rice wine vinegar
1 tbsp fresh Italian parsley, finely chopped
2 tsp fresh mint, finely chopped
handful of roasted cashews (optional)
What to do:
Cook rice your preferred way, drain and return to saucepan. Set aside, covered.
Heat a little extra oil in a frying pan, add mushrooms, peas, chinese five spice and cook on medium-high heat for two minutes, stirring regularly, until mushrooms are lightly browned.
Add mushroom and pea mix to rice saucepan. Add olive oil, sesame oil, tamari, rice wine vinegar, parsley and mint. Mix well, and cook a couple of minutes over medium-low heat until meal is eatin’ temperature.
Season with sea salt and pepper if you like, though it tastes just as great without. Garnish with roasted cashews.