Brown Rice with Mushrooms and Celery

Once in awhile I like to jazz up my usuals.  Today I thought of adding mushrooms, celery and kale to brown rice.  The addition of vegetables gave this normall brown rice an extra kick.  I cooked the rice with chicken broth.

Ingredients


3 tbsp olive oil
1/2 cup onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp thyme, either dry or fresh
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup brown rice
2 cups chicken broth
10 oz. cremini mushrooms, sliced
3 oz. shiitake mushrooms, sliced
2 cups fresh spinach or kale leaves

Optional : If you are short of time, you can definitely use instant brown rice, cook the onions, garlic, celery and then add the brown rice.  Follow the rest of the instructions as per on the packet.


Method

• Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add onion, celery, garlic, and thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.  Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
• Add brown rice. Toast the rice for about 1 minute, stirring constantly.  Add in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
• Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.  Stir spinach / kale leaves and the mushroom mixture into the cooked rice.  Serve.

Bell Pepper with Stuffed Quinoa

I do not know if the meatatarians will envy the vegetarians with this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, black bean, quinoa and cashews, but these stuffed peppers are equivalent to a calorie packed meat stuffed peppers.The only thing is that it is super healthy. The quinoa used in this recipe gives it a slight bite and protein.  And of course I can never stay away from my mozarella.  I sprinkled some shredded mozarella before baking it. I know, there is only a certain point where I can control my calorie, but most of the time I try not to skimp on good cheese. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. This recipe also freezes well before baking. Wrap it in a foil and put it into a freezer bag.  I let it thaw for about 1 hour and then bake as normal.

Ingredients

1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
1/2 cup chopped parsley
1/4 cup black bean
1 tsp teaspoon ground cumin
1 cup uncooked quinoa, rinsed and cooked according to package directions
Salt and pepper to taste
1/2 cup roasted, salted cashews
Shredded Mozarella cheese for topping

Method

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and black bean. Stir in cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat oven to 350°F. Grease a baking pan or glass baking dish with oil then set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with shredded mozarella and stack them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Mushroom Avocado Bruschetta

Being vegetarian has opened up a whole new dimension for me.  I am now cooking and trying out foods that I would not have given a second thought. Bruschetta, to be honest, this is my ever first time eating this.  I have never liked baguette.  That is one bread that I would never buy when I am at the grocery store. But after making this super simple dish or appetizer, I have changed my mind.  My sister in law actually gave me this idea of making this with mushrooms.  Eventhough the ingredients used to cook this was minimal, the taste was unbeatable.

 Ingredients

3 tablespoons butter or oilve oil
1 small shallot, thinly sliced
5 mushrooms, sliced thinly
1 tsp dried parsley
1 large avocado
slices baguette
3 tbsp shredded mozarella cheese or more, optional
salt and pepper

Method

• In a medium non stick pan, put in the butter and add the onion and mushrooms.  Cook on low heat till the onions and mushrooms are slightly browned.  Add parsley, salt and pepper. Turn off the hear.
• Cut the baguette into thin slices. Brush olive oil on top. Layer with avocado and sauteed mushrooms. Top with cheese.  
• Put under the broiler until cheese melts. Serve while still hot.