These past couple weeks were overwhelming. I was super busy at work (tons of outreach work, plus hiring someone new!), Mike was injured while sledding and couldn't walk for a week, the St. Paul Winter Medallion Hunt started and then we all got colds. That meant we ordered pizza 3 times in one week. And picked up burritos at Mississippi Market. And ordered Chinese. I wasn't doing too much scratch cooking.
But I did manage to cook a big pot of brown rice and beans each week. I think that's the only thing that saved us from ordering pizza FIVE times in one week. Thank goodness for brown rice. It goes with everything and is so filling it's practically a meal in itself.
Another favorite leftover rice dish here, but this one I usually make for breakfast. I like to heat up my griddle and throw on some mushrooms and Field Roast sausage slices (usually the apple sage ones). Then I top them with leftover rice so that the rice basically steams over the browning mushrooms and sausage. Just before serving, I mix it all together and sprinkle with lots of black pepper and a little sea salt. Oh, yes. Delightful. I love savory breakfasts!
So there you have it. Those are some of my favorite uses for leftover beans and rice.
This week is bound to be more relaxing and allow for some real cooking. The Medallion Hunt is over (sad, but that means I'll sleep at night instead of tromping through snowy parks). Mike is on the mend (he's able to walk and sit, trying to build his strength back up for work). And me? I'm still on vacation!!!