Wednesday, April 30, 2014

Mushrooms, Tomatoes, and Feta Cheese

I have no clue what to call this, because it was a "make it up as I go" dish. I had some feta cheese that I needed to use, and some mushrooms that I bought yesterday, but didn't use last night. I'm not good at adding herbs and seasonings as I cook, so this dish can definitely use some more seasoning, even if it's just salt and pepper to taste. Or add a jar of pasta sauce for extra flavor. I would have if I'd had one. I did add about a tablespoon each of oregano and parsley, and it was good, but it could use more of something.

I used leftover long grain brown rice. If you don't have any leftover rice, you can add one cup of rice to two cups of water and boil. You can also use pasta (gluten-free or regular) instead of rice.

I added the cooked rice, one 8-oz package of sliced mushrooms, two 15-oz cans of diced tomatoes, and pressed one garlic clove into the skillet. I heated it (about 20 minutes on low heat), then added the package of feta cheese, and heated for another 10 minutes. 

I think this would be great with some spinach or kale added, not just for flavor, but for color, too.

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