February is too short, and coupled with our week off of school due to the blizzardy weather, it has been even shorter! Getting back to work this week has meant two things, and basically only two things: admissions season at my school, a tower of files needing reading, and less than three weeks from our departure to Nicaragua with my students from AU. I didn't cook much at all since Valentine's Day, and it makes me pretty sad. I did however, after a day of nearly falling asleep standing up, cook up a nice little meal Wednesday evening. I teach my course at AU on Wednesday evenings and normally it is a grilled cheese and canned soup ritual evening. But, even though it was 8:30pm, I really needed a home cooked meal. I had the following items in the fridge, none of which are remotely surprising or different.
Fennel
Onion
Thyme
Mushrooms
Garlic
Cooked brown rice
They came together for...
Menu
Fennel, mushroom & onion stir fry over brown rice (#48)
Put the brown rice on if you don't have some in the fridge already cooked. Or, if you're awesome, buy the frozen kind! I love Whole Foods packages of frozen brown rice. Just two minutes in the microwave and you have perfect rice!
I thickly sliced half of the fennel build and chopped about 1/4 of the medium-sized onion and sauteed them in olive oil with salt, pepper and a teaspoon of chopped garlic. After about 6 minutes, when the fennel was nice and soft, I added half the package of mushrooms. Throw in about a tablespoon of fresh thyme. Partly due to a nice chat with my little sister, and partly due to my desire for a good browning on the veggies, I let them cook for awhile. I poured the whole pan of deliciousness over brown rice, sat on the couch and relaxed after a long day.
Simple and tasty.
252 to go...
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