This Parmesan Rice with Mushrooms and Tomatoes makes for one easy, healthy vegetarian dinner. Add onions and thyme and you’ve got yourself one flavor-packed meal!
HAPPY FRIDAY HAPPY FRIDAY HAPPY FRIDAY.
I don’t know why I’m so excited; I still have to work over the weekend. There’s just something exciting about Friday’s though, isn’t there?
As I’m sitting here typing this post, Layla is sitting beside me going ham on a bone. Give that woman a good bone and she’ll be one happy camper. Also, as I’m looking at her I’m realizing that she’s not so puppy-like anymore. I weighed her last week (me on the scale+Layla in my arms) and she weighed 37 lbs!! How did this happen? When did this happen? Is this what parenthood is like?!! I’m not prepared. Though apparently you can never truly prepare for parenthood…
Yes, I am comparing being a dog mom to a child mom. Not the same, I know.
Also as I’m sitting here, the “Title” section in WordPress is giving me a blank stare. What am I supposed to call this recipe?! I just threw a bunch of stuff together in a pan and called it dinner. “Rice and Other Stuff”—how’s that? I don’t think Google would like that very much. So Parmesan Rice with Mushrooms and Tomatoes it is.
If I could tally up the number of times I use the word “simple” when talking about a recipe, it would be at least 459 times. So, this recipe is EASY. How’s that for a synonym? It’s easy peasy. Why? Becauseeeeee you cook the rice in a pot and the “other stuff” in a skillet and then you combine them together and you’re done. See? EASY.
If I’m being honest, Friday nights typically mean pizza for Miguel and I. Ironically enough Friday nights are also my yoga night so post yoga pizza tends to be a common occurrence. Occasionally a salad, but typically a pizza. I bet you think I’m going to tell you that I’m having this rice recipe instead. Well, you’re wrong. I don’t know what I’m having. What I doooo know is that I’ll most likely whip up this rice tomorrow night for dinner. Miguel is out of town and Miguel hates onions, so I try to save all my onion-y recipes for when he’s gone.
ONION LOVERS OF THE WORLD—let’s unite and make this rice and eat this rice and have onion-y breath together. I always know how to make my recipes sound really appetizing. It’s good and veggie-ful and colorful and flavorful and yes, onion-y too. OH! And let’s not forget the parmesan–that may in fact be the best part!
- 1½ cup brown rice
- 2 tbsp organic butter
- 2 tbsp olive oil
- ½ yellow onion
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, sliced
- ½ cup mushrooms
- ½ cup lettuce, shredded
- ½ tsp thyme
- ¼ cup parmesan cheese
- Cook rice in a pot over stovetop according to instructions on the packaging.
- While rice is cooking, chop up onion, garlic, and tomatoes.
- Heat olive oil in a large skillet and add onion, garlic and tomatoes. Once olive oil is mostly absorbed and onions start to turn golden, add butter. Then, add tomatoes and mushrooms.
- Once rice is cooked, transfer to the large skillet; stir in lettuce, thyme and parmesan cheese.
- Remove from heat, add extra parmesan cheese and enjoy!
Q: Name a food that your significant other can’t stand. Do you still make it?
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