Rice and Tomatoes

I’ve always found it easier to cook a minimum of one cup of rice – I just don’t have a lot of luck with cooking smaller amounts. It’s even easier to cook two cups and have a couple of meals set up in the freezer or ‘fridge.

Rice is the perfect vehicle for many things, so, tonight, I took plain cold rice and made a bit of a Mediterranean stir-fry.

Mediterranean Stir-Fry

  • 2 cups cold cooked rice
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1 cup mushrooms, chopped
  • 2 fresh tomatoes, chopped
  • 1 clove garlic, minced
  • basil and mint, minced
  • salt and pepper, to taste

Saute leek, carrot, and mushrooms until wilted and lightly browned. Stir in rice and heat thoroughly.

Stir in chopped tomatoes and herbs and heat through.

Check for seasoning and add salt and pepper, as desired.

We had our rice with a small bacon-wrapped filet but it would be equally good with a protein of your choice – chicken, pork, ground beef – whatever.

Rice and Tomatoes

Total simplicity – and really good!