More leftovers
More leftovers: Mushroom stock and goat cheese.
Veggie rice with goat cheese
1.5 cups mushroom stock
1/2 cup dry red wine
Couple dashes of Worcestershire sauce
2 cups instant rice
Extra virgin olive oil
1 onion, sliced
1 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Baby bella mushrooms, sliced
1-2 tablespoons balsamic vinegar
Goat cheese
Salt, pepper
Heat oil in skillet over medium heat. Add mushrooms and saute until translucent. Add peppers and saute until they soften. Add mushrooms and saute until they turn dark brown, but not mushy. Add salt and pepper to veggies. Drizzle in balsamic vinegar and let cook down. Remove from heat.
Combine mushroom stock, wine and Worcestershire in pot. Bring to boil. Stir in instant rice. Cover and remove from heat. Let sit 5-10 minutes.
Once rice has cooked, stir in cooked veggies. Break up goat cheese and stir in (cheese will melt).
I love the tangy-sweet muskiness of the goat cheese. The rice was better cold the next day.
Veggie rice with goat cheese
1.5 cups mushroom stock
1/2 cup dry red wine
Couple dashes of Worcestershire sauce
2 cups instant rice
Extra virgin olive oil
1 onion, sliced
1 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Baby bella mushrooms, sliced
1-2 tablespoons balsamic vinegar
Goat cheese
Salt, pepper
Heat oil in skillet over medium heat. Add mushrooms and saute until translucent. Add peppers and saute until they soften. Add mushrooms and saute until they turn dark brown, but not mushy. Add salt and pepper to veggies. Drizzle in balsamic vinegar and let cook down. Remove from heat.
Combine mushroom stock, wine and Worcestershire in pot. Bring to boil. Stir in instant rice. Cover and remove from heat. Let sit 5-10 minutes.
Once rice has cooked, stir in cooked veggies. Break up goat cheese and stir in (cheese will melt).
I love the tangy-sweet muskiness of the goat cheese. The rice was better cold the next day.