When Francois asks if we could have some MEAT for dinner it suggests to me that I may have been overdoing the vegetarian/fish meals a bit much lately.
So...
And...
Added a really yummy dish that is really a complete vegetarian meal but the flavours fit so well with the steak that I felt it all share-worthy....
Roasted Mushroom and Green Bean Brown Rice Salad
4 Servings
1-1.5 cups water
1 cup brown rice
8 ounces mushrooms quartered
1 pound green beans trimmed and cut into bite sized pieces
1 tablespoon oil
1/2 teaspoon thyme chopped
Salt and pepper to taste
1/4 cup feta crumbled
1/4 cup walnuts coarsely chopped and toasted
1/4 cup balsamic vinaigrette (recipe follows)
1/2 teaspoon thyme (chopped)
Place the water and rice in a steamer and cook until tender (about 40-45 minutes).
Toss the mushrooms and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.
Roast the mushrooms and green beans in a preheated 400F oven until they start to caramelize, about 20 minutes, flipping them half way through.
Mix everything and enjoy.
Balsamic Vinaigrette
Makes 1/2 cup
This is my favourite 'go to' vinaigrette recipe and try to keep some on hand. It's great as a marinade for meats and brushed on vegetables before roasting as well as a dressing for fresh veggies.
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a tightly closed container and shake until well mixed.
Bon appétit!
