edamame and mushroom brown rice with japanese steamed spinach

protein and veges... yuummmmm!  ever since i made the brown rice and kidney bean dish (see previous post), i've been all about cooking up brown rice and veges in my rice cooker.  it's so easy!!! i love it!!!

i just whipped this recipe up off the bat.   here's a brown rice dish that i put a japanese spin on.

ingredients
1 1/2 cups of uncooked brown rice
1/2-3/4 cup of cooked edamame beans
5 cremini mushrooms, sliced
vege bouillon, 1/2 cube
japanese rice seasoning

directions
1) cook rice according to directions.  add vege bouillon.
2) 10 minutes after rice has started cooking, stir in edamame beans and mushrooms.

ingredients for japanese steamed spinach
1 cup of water
1/2 cup of soy sauce
2 tbs of sugar in the raw
1-2 cups of spinach

directions
1) boil water, soy sauce and sugar.
2) add spinach and cook until spinach is wilted.
3) remove from heat

** plate brown rice mixture.   top with spinach and garnish with japanese ricve seasoning.  i added some of the spinach soy sauce mixture to the rice for a bit of flavor.**

kidney bean and brown rice salad

prepared my lunch for tomorrow.  one word for you... delicious!

ingredients:
1/2 cup of uncooked brown rice
1/2 cup of kidney beans, drained and rinsed
2 cups of vege broth
1 tbs of olive oil
2 garlic cloves, finely chopped
1 fresh lime, juiced
tbs plain vinegar
2 tsp dijon mustard
1/2 tsp salt
black pepper
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped

directions:
1) cook brown rice and kidney beans in vegetable stock.  let completely cool when finished
2)  in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper.
3)  when rice is completely cooled add tomatoes, onions, and parsley.  toss in dressing (to your tasting)and serve chilled (i personally like it warm!).

** this recipe was adapted from the eat clean cook book**

note-  i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week