Coming back from a week away on vacation I had no idea what was in my fridge other than some avocados I knew I forgot. I needed something nutritious and delicious for lunch today. Scouring the fridge/freezer and cupboards I began to pull stuff out: black rice, avocado, some forgotten radishes, a pomegranate, dried mushrooms, frozen edemame, spinach flour tortilla, colby cheese, red wine vinegar, sesame oil, salt & pepper.
I first started the rice that takes 30 minutes to cook and by far the longest thing in the process, then getting to work on the rest.
I boiled some water to re-hydrate the mushrooms Thawing some already shelled edemame & a frozen spinach tortilla, I seeded the pomegranate, chopped up some radishes & lettuce and sliced the avocado. Once the rice was done I set it in a bowl to cool. I re-hydrated my mushrooms for about 20 minutes and then chopped & cooked them in sunflower oil & ground flax for about 7-10 minutes until the smelled and tasted delicious.
While the mushrooms were cooking I added the edemame, avocado, radishes, pomegranate seeds, red wine vinegar & sesame oil to the black rice, mixing thoroughly. Once the mushrooms were cooked I put them aside and put the tortilla in the pan over medium low heat turning it every few minutes so it would harden up and cook uniformly. For the last couple minutes I added thinly sliced cheese and covered it to quickly melt.
Once the tortilla was done I added the shredded lettuce, mushrooms and black rice mixture over the top. The results: it was simple, took 30 minutes and tastes fantastic. The best part is I have left over rice mixture and mushrooms!
Ingredients:
.5 c black rice
1 c frozen edemame
8 small radishes
1 avocado
1 flour tortilla
few thin slices of cheese
small bunch of lettuce
small handful of pomegranate seeds
handful of dried mushrooms (I had hen of the woods)
dash or two of red wine vinegar
small dash of sesame oil (it's potent!)
salt & pepper to taste
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I first started the rice that takes 30 minutes to cook and by far the longest thing in the process, then getting to work on the rest.
I boiled some water to re-hydrate the mushrooms Thawing some already shelled edemame & a frozen spinach tortilla, I seeded the pomegranate, chopped up some radishes & lettuce and sliced the avocado. Once the rice was done I set it in a bowl to cool. I re-hydrated my mushrooms for about 20 minutes and then chopped & cooked them in sunflower oil & ground flax for about 7-10 minutes until the smelled and tasted delicious.
While the mushrooms were cooking I added the edemame, avocado, radishes, pomegranate seeds, red wine vinegar & sesame oil to the black rice, mixing thoroughly. Once the mushrooms were cooked I put them aside and put the tortilla in the pan over medium low heat turning it every few minutes so it would harden up and cook uniformly. For the last couple minutes I added thinly sliced cheese and covered it to quickly melt.
Once the tortilla was done I added the shredded lettuce, mushrooms and black rice mixture over the top. The results: it was simple, took 30 minutes and tastes fantastic. The best part is I have left over rice mixture and mushrooms!
Ingredients:
.5 c black rice
1 c frozen edemame
8 small radishes
1 avocado
1 flour tortilla
few thin slices of cheese
small bunch of lettuce
small handful of pomegranate seeds
handful of dried mushrooms (I had hen of the woods)
dash or two of red wine vinegar
small dash of sesame oil (it's potent!)
salt & pepper to taste
