Brown Rice with Crimini Mushrooms and Vinaigrette

June 4, 2013

20130604-055330.jpg We have been trying to eat more brown rice. I am pretty sure it is healthier, but we also feel much more satisfied (also know as “fuller” in our house–I still eat like I am going through a growing spurt in my teens) so I am doing my darndest to try and incorporate brown rice into my cooking more. Challenge for me is, brown rice can often be too dry. My goal has been to jazz it up, while adding a little extra flavor. Here is a very quick vinaigrette to add to the rice once it has been cooked to add a little extra zip and moisten it a bit.

Cook 2 cups of whatever brown rice you like to the package instructions. While that is cooking away, saute cut up crimini mushrooms. Really as many as you like. Set aside when cooked through and browned. Once the rice is done and still warm add this vinaigrette.

3 tablespoons of extra virgin olive oil, 1 teaspoon of sesame oil, 1 tablespoon of rice wine vinegar, along with several generous pinches of salt and fresh ground pepper. Again, rice can be so boring, so S&P help tremendously. Mix all together and add into the brown rice. Mix the above, as well as the mushroom, until all are incorporated.

I like to serve this rice mixture under a piece of fish. Last night it was a piece of halibut, with roasted asparagus on the side. Whatever you decide to serve it with, or eat it just as is, it will bump up the flavor of the brown rice considerably. Enjoy!