Asparagus Mushroom Bowl
I don’t normally eat the rice when I order Indian food, but Chris was not around to eat it and I didn’t want it to go to waste. On a separate occasion, I had recently had some delicious roasted mushrooms and wanted to replicate them at home so I decided to conjure up something based on leftover brown rice and mushrooms. I came up with a Asparagus Mushroom Bowl that was fairly quick, easy and healthy.
Prepare the head of garlic for roasting. I use Greek olive oil and dried marjoram. Bake in a 375 degree Breville toaster oven for 40 minutes.
Why Greek? Because Chris is Greek and Drishti is going back for a yoga teacher training in July!
I knew I needed to add something green and based it on what jumped out looked good at the market. It could have easily been spinach, kale or green beans.
While garlic is roasting prepare the asparagus and put it in the toaster oven for the last 15 minutes of the garlic roasting.
I cut into 2″ long pieces, toss with olive oil, sprinkle lightly with kosher salt and fresh cracked black pepper. Roast open, not covered.
Slice and saute in oil with balsamic vinegar and thyme.
Put it all together:
Heat the rice up in a pan. I use my All-Clad 2 qt. Saucier. It’s my favorite pan ever. I just love the shape of it, especially for steaming.
Once everything else is ready, toss in your mushrooms, asparagus, and squeeze out all the garlic cloves, adding the whole head.
When you stir it all up, the cloves make sort of a saucy paste that’s rich and nutty.
Add a can of drained chick peas for a protein kick, rinsing if you like (I did not).
If you don’t eat a lot of rice, use quinoa or amaranth instead. I just happen to have the rice around. That’s often how I cook. Using leftovers and turning what may seem like nothing into something fairly easy and healthy. Not every meal is going to be gourmet, but you still gotta eat!