Asian-Inspired Mushroom and Toasted Almond Brown Rice

Leftovers are a great thing. Especially when you are newly married and don't have a lot of people to cook for. You just whip out the leftovers and dinner is served, again. That's great and I'm more than sure its delicious but every once in a while I like to spice up my leftovers. All I need is a few more ingredients and spices and voila! My leftovers are now a new dish and totally cravable-not like that leftover rice that stays in the fridge getting harder each day (you know what I'm talking about). Try serving that to your husband on a Wednesday. See how he likes it.
Well, instead I will show you a ten minute recipe to jazz up your Brown Rice leftover from Friday night. All you need are some mushrooms and a few condiments and spices from your pantry. You can always substitute these ingredients or add more veggies. If you have any roasted vegetables you should definitely throw them in (Brussel Sprouts, Broccoli, Squash etc.) It's up to you! Let's spice up those leftovers!

Asian-Inspired Mushroom and Toasted Almond Brown Rice

2 Tbs. Extra Virgin Olive Oil
1 Medium Onion or 2 Shallots
2 Cloves of Garlic, minced
1 Lb. of Mushrooms, sliced
Freshly Cracked Pepper
1/8 Tsp. Crushed Red Pepper
1/4 Cup of Dry White Wine
3 Cups of Cooked Brown Rice
1 Tbs. Soy Sauce
2 Tbs. Sesame Oil
1/4 Cup of Toasted Sliced Almonds

In a large saute pan add the Extra Virgin Olive Oil on a medium heat. Add the Onion and saute until transparent. Next add the Garlic and Mushrooms. Season with the Black and Red Pepper. Once the mushrooms have reduced and the pan is hot, deglaze with the White Wine. Saute along with the mushrooms for another 5 minutes until the alcohol has been cooked out of the wine. Next add your leftover Brown Rice to the pan. Season with Soy Sauce and Sesame Oil. Add Toasted Almonds, stir to combine and Enjoy! 


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