Red Rice Bowl with Vegetables and Mustard Vinaigrette

[epporsimuove]

Red Rice Bowl with Vegetables and Mustard Vinaigrette

2 cups red rice, you can also use brown rice if it is more easily available
1 package baby bella mushrooms, sliced
1 yellow onion, thinly sliced
1 cup fresh or frozen peas, thawed
1 cup fresh asparagus, cut into one inch pieces

Vinaigrette:
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp spicy mustard
1 tsp stone ground mustard
salt and pepper to taste

1) Cook rice according to directions
2) Saute mushrooms and onions until onions are caramelized and mushrooms are cooked. I suggest using a large wok or electric skillet.
3) Add peas and asparagus to mushrooms and onions. Saute until crisp, but cooked through.
4) Add rice to vegetables and saute until thoroughly heated.
5) Mix vinaigrette ingredients together. Pour over rice mixture and combine.

I usually use whatever vegetables are on sale that week at the store or the market. During the winter, I often use chopped kale and broccoli. It is a very versatile recipe, and it is very cheap. I live off of it (being the poor university student that I am).

Crossposted at my journal.