A wonderful palette of flavors and textures in this dish. Who knew something so healthy and nutritious could taste so good?
Feel free to mix up the veggies in this, but I love the combination of these because there is such a variety in size and crunch. The wild black rice is crunchy while the brown rice is hearty and nutty, the mushrooms and peas are soft and sweet while the carrot and cabbage blend in perfectly with the chewy (in a good way!) rice.
This dish is extremely high in protein, fibre, vitamin A, manganese, vitamin C and iron all the while being comforting and delicious!
Asian Wild Rice with Vegetables
1/3 cup dry brown rice
1/3 cup dry wild rice
1/2 packet button mushrooms, chopped finely
1 carrot, grated
1 diced onion
3 cloves garlic
1 cup finely diced cabbage
1.5 tsp olive oil
1.5 tablespoon soy sauce
chili powder, according to taste
1/2 tablespoon honey
Cook the rice according to instructions or just boil for 30-40 minutes until cooked.
Meanwhile, wash and chop the vegetables.
Heat a wok or a large pan and spread the olive oil
When the oil is hot add the garlic and onion and sauté until browned. Add the peas and cabbage and cook for a minute and then add in the mushrooms and carrot. Add the soy sauce, honey and chili powder and cook for a few minutes, mixing well.
Add the rice, mix everything again and then cover the pan to let everything cook for a few minutes.
The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!
I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!
6 ounce mushrooms (around 15 mushrooms), washed and destemmed
1.5 cups spinach, washed and chopped finely
2 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced or diced
1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
1/2 cup feta cheese, crumbled
Preheat oven to 175 degrees Celcius
Chop mushroom stems finely
Heat 1/2 tablespoon olive oil in a pan
Add onion and garlic and sautee until browned
Add spinach, mushroom stems and spices and cook for a few minutes until cooked
Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)
Drizzle the remaining olive oil on top of the stuffed mushrooms
Bake for 20-25 minutes until mushrooms are browned
Okay so I was in the mood for something cheesy. Well, when am I not? But anyway.
So my cheese cravings lead to a craving for a cheesy, hearty panini.
But I didn’t have a panini press. Or good cheese. So when I remembered a post on everybodylikessandwiches where she made her own panini press, I decided to make my own faux panini press too. And I improvised with the cheese using cheese slices (no judging). Which lead to this sandwich.
It couldn’t be simpler – I sauteed some spinach, broccoli and mushrooms and put them between two bread slices with some cheese and garlic butter.
You could use whatever vegetable combination you want but I think greens and mushrooms are the best in this type of sandwich. Next time though, I think I’ll add in some corn…. And if you’re not a garlic person, unlike me, feel free to omit the garlic in the butter. And of course, you some shredded mozzarella or parmesan would probably be much better in this, if you have it!
Vegetable & Cheese Panini
Two slices Bread
1 Cheese Slice/ around 1/4 cup shredded mozzarella or parmesan
1 teaspoon butter mixed with 1 clove minced garlic
1 tsp olive oil
1 cup spinach & 4 button mushrooms (or any other vegetables)
salt, black pepper, oregano, chili flakes
Heat olive oil in a pan. Add onion and sautee until browned.
Add vegetables (if using greens, add a few minutes after the other vegetables)
Add the spices according to taste and mix everything well.
Remove from heat.
Spread the garlic butter on one slice of the bread.
Place the cheese on the other.
Spread the vegetables evenly on one of the bread slices and top with the other.
Put the sandwich on a heated pan and place a plate on top. Put something heavy like a mug on top and press down. When the sandwich is browned, remove the plate, flip the sandwich, and repeat with the other side.
When both sides are toasted and the cheese has melted, remove from the heat.