Seasoned Brown Rice with a Mushroom Sauce and a salad
Instant Brown Rice seasonings
Curry,
Tumeric,
Thyme,
Rosemary,
Clove,
Red Pepper flakes,
and salt.
After rinsing the rice, I added water to a level a out 2 centimeters higher than the rice. I added the seasonings and boiled the rice for about 20 minutes. With rice, I think people enjoy different textures and it's necessary to find the texture that you like. I don't enjoy eating spongy, hard brown rice so I add ten minutes to the recommended cooking time and the result is a texture that I like.
Mushrooms sauce: I sauteed the mushrooms with red onions, a little canola oil, black pepper, zatarian's creole seasoning and Bragg's amino acid soy sauce substitute.
Salad
The salad was a pre-packaged salad in a bag. I added tomatoes and avocados to it.
Ingredients:
Sliced cabbage,
Sliced kale
grated carrots,
Sliced green onions,
grapefruit tomatoes,
sliced avocados.
Salad toppings were
a little packet of blue corn chips
cheese
and a small packet of bacon bits.
I started off wanting to make a veggie medley but when I combined the mushrooms with the rice for a taste test, I loved it.
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