BROWN RICE BOWL

Twice a year we go vegetarian for 2 weeks, so right after the new year seemed to be the perfect timing to do so. Let's just be honest we have been indulging a lot over here. I will try to document as much as possible as to what I'm making. This brown rice bowl is one of the easiest thing ever and if you have leftover veggies, it's even better. It's just a matter of throwing things together and it is so full of flavour!

Ingredients:

Quick cooking brown rice.

3 cups of gourmet mushroom blend

2 cups of baby asparagus

2 cups of green bean

1 sprig of green onion

2 cloves of garlic

Vegetable broth

4 dried Shitake mushrooms

Direction:

1. Cook the rice according to the instruction on the box but instead of using water, use the vegetable broth. Hand crush the dry Shitake mushrooms and add it to the broth.  Let the rice cook.
2. I sautéed each vegetable separately with salt and pepper except for the mushrooms in which I added the garlic.
3. Build your bowl and top it with some sliced green onions.