Paper Plates! Lunch at the desk....

Today's desk lunch is an attempted recreation of one of my favorite meals at one of my favorite restaurants; the Brown Rice Salad at Mocha Mocha, in Toronto.

Mocha Mocha is a family run restaurant that provides counter service of amazingly delicious salads and sandwiches, pasta and chicken specials, vegetarian burritos, and such weekly treats as Tuna Potato Veg cakes and vegetarian lasagna. The owners are incredible and really make you feel like you are a part of the family, they were a part of mine that's for sure, my whole family eats there or orders from them weekly, if not more!

When Jeff and I used to live in Toronto we were almost always in walking distance from Mocha Mocha, and I would be lying if I didn't say it was one of my secret requirements for where we settled down. Even now when I go home, it is the first and the last place I eat. If you go to Toronto...go to Mocha Mocha.

This brown rice veg dish is based on theirs, and my version (which is not as delicious, although pretty fabulous) is easy to make. Simply make some short grain brown rice and set it aside. In a sauce pan or wok put a little grape seed oil, (to cook on high) or olive oil, (to cook on medium) and add some thinly sliced shallots, some salt and pepper, some chopped fresh flat leaf parsley and a healthy sprinkle of Trader Joe's 21 Seasoning Salute. Throw in a bag of sliced cremini mushrooms, coat, and cook until almost softened. Then add a can of white kidney beans, tossing the whole thing together. Taste. It might need more acid, and I recommend a tablespoon of apple cider vinegar, or half a lemon, pepper to taste. A splash of soy is yummy too!

Add this mixture to the brown rice, so that it is a good ratio of mushrooms and beans to rice, let it come to roomish temperature, and add to a bowl of mixed lettuce; Bibb or Arugula work well. I put the carrot ginger dressing on mine because I had some, but white balsamic vinegar works well too!

It makes working through lunch that much easier. Enjoy!

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