Mushrooms are a running trend– only because I wanted to eat them before travels. They’re no good after a certain period of time passes by. They were perfect in this amazing stir fry that leaves the body satiated thanks to fibrous brown lentils and brown rice, seasoned with garlic, and loaded with spinach.
Brown Rice With Lentils, Mushrooms, and Spinach Stir Fry Ingredients and Preparation
2 tablespoon olive oil
1 teaspoon minced garlic
2 cup mushrooms (Portobello, white button, shitake, any one you want)
2 cup brown rice (I used Tasty Bite’s 90 Second Pouch)
1 15oz can brown lentils (drained and rinsed)
2 1/2 cup spinach
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1 1/2 teaspoon salt
1/2 teaspoon black pepper
In a hot skillet combine garlic and mushrooms, cooking this for three to five minutes.
Add cooked brown rice and lentils, evenly stirring together to prevent sticking.
Turn off heat and fold in spinach. Once the spinach has wilted add onion powder, cumin, coriander, salt, and black pepper.
Serve hot and steaming.