One of my favorite activities in elementary school was to go to school on St. Patrick’s Day wearing green socks.
That way, when someone would pinch me for not wearing green, I could take off my shoe and reveal their worst nightmare.
That I got to punch them TEN TIMES.
I spent a lot of time punching people on St. Patty’s Day.
It was glorious.
My dish today, much like my outfit choice in elementary school, has hidden gems of green.
You probably shouldn’t punch the people who eat it though.
That’d be pretty messed up.
You can pair it with Mexican food, Asian food, grilled dishes, etc. The list goes on and on.
- 2 cups raw brown rice
- 1/2 cup butter
- 1 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 can mushroom pieces OR 1/2 lb. fresh mushrooms, sliced
- 1 1/2 teaspoons season salt
- 1/4 teaspoon pepper
- Cook brown rice. (If you have a rice cooker USE IT. This side dish just became your best friend)
- In a skillet over medium heat, melt butter. Cook onion and green bell pepper for about 4 minutes.
- Add 1 can mushroom pieces OR ½ lb. fresh mushrooms until juices are released. (Obviously fresh is always best) Add the cooked brown rice, season salt and pepper. Cook until hot and lightly browned, stirring constantly.
Fresh is ALWAYS best.
Pppssshh… Everyone knows that.