Tomato & Brown Rice Salad Over Roasted Portobello

Sometimes we just want a healthy, satisfying meal that's super quick and easy to make. Why order takeout when you can get greater satisfaction from preparing a delicious meal made from your loving hands?

One of my favorite go-to light meals, is a simple tomato and onion salad mopped up with a hunk of bread. For me, this is one of the best dishes on earth, especially if the tomatoes are picked right from the vine.

This recipe was a happy accident. I made my tomato and onion salad as usual, but I didn't have any bread! What I did have was leftover brown rice, a healthier option of course. And this, my friends is how a tasty new recipe is often born.

The rice can be brown, white, basmati, jasmine... just about any type, but the best is any rice that is flaky when cooked, not sticky. Then you mix it up with tomato and red onion, drizzled with olive oil and basil and place atop a roasted portobello mushroom for a hearty, full meal.

Voila! A fancy-looking dish that is sure to impress your friends. You can easily multiply this recipe to serve a larger group.

Tomato & Brown Rice Salad Over Roasted Portobello

Serves 2

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Remove the gills of the mushrooms by running a spoon along the insides. Then place the mushrooms in a baking dish, drizzle with oil and roast in the oven until soft (about 10-15 minutes). Alternatively, you can throw them on the grill. Remove from the oven or grill and season with salt and pepper.

In the meantime in a medium bowl, add the tomatoes, onions and basil. Drizzle with extra virgin olive oil and season with salt and pepper. Set aside for at least 10 minutes until the juices from the tomatoes are released.