Easy Mushroom Broth Bowl

Never live with regret.

That’s something that’s been ingrained in me since I was in junior high:  no regrets.  It’s led to some dumb decisions, a lot of YOLO moments, plenty of scars and stretch marks.  Looking back, jumping off that bridge wasn’t a smart idea.  Eating that entire cake myself was a mistake.  But overall, it’s been a blessing, and something I would and could never change.

When I look back at my life now, there’s plenty of face-palm moments, but very little anything I actually, truly regret. Our choices shape who we are, including our mistakes.  We learn from them, we grow from them.  As I continue to age (7 weeks until 30 now!), I want to look back at my life feeling proud.  Feeling accomplished.  Feeling like I lived it.

That’s what makes me so annoyed sometimes about others who don’t get this.  Assuming that you live a full life and aren’t taken suddenly (which makes this whole thing even worse), are you going to look back and say:  Boy, I wish I spent more time in front of the TV?  Who uses their last moments thinking if only I exercised less and sat around more?  Who looks back on their life of monotony with a satisfied smile, glad that they never saw the world, had an adventure, tried new things?  Perhaps the worst of all, who could ever be thankful that they were cold and unwelcoming to others (especially “Christians,”  but that’s a soapbox speech for a different day)?

I encourage… no, I URGE you, to live.  Live your life.  Try new things.  Love more.  Be a better person.  Be able to look back on your life with no regrets.

Okay, now that you’re feeling warm inside spiritually, warm your insides physically.  This is the simplest, yet perfect fall food.  Good for the soul.  Enjoy 🙂

Materials:

  • small pot with lid (for rice)
  • large pot/pan (for sauteing)
  • wooden spoon/spatula
  • knife and cutting board

Ingredients:

  • 4 medium-sized mushrooms, sliced (I used baby portabella)
  • 1 shallot
  • 1.5 cup beef broth
  • 1 c instant brown rice

Directions:

  1. In a small pot, cook rice according to directions.
  2. Thinly slice shallot.   IMG_5816
  3. In a large pot or pan (I used my Dutch oven, because it cooks evenly), heat a small amount of broth or oil.
  4. Toss shallots into large pot and cook for about 3 minutes.  Toss in mushrooms and broth.  IMG_5817
  5. Cook mushrooms, shallots, and broth for about 6 minutes, or until instant brown rice is done (mine took 10 minutes).
  6. Serve by placing rice into bowls, and pouring broth mixture over the rice. IMG_5822
  7. Enjoy!

Easy Mushroom Broth Bowl

  • Servings: 2
  • Difficulty: easy
  • Print

Materials:

IMG_5822

  • small pot with lid (for rice)
  • large pot/pan (for sauteing)
  • wooden spoon/spatula
  • knife and cutting board

Ingredients:

  • 4 medium-sized mushrooms, sliced (I used baby portabella)
  • 1 shallot
  • 1.5 cup beef broth
  • 1 c instant brown rice

Directions:

  1. In a small pot, cook rice according to directions.
  2. Thinly slice shallot.
  3. In a large pot or pan (I used my Dutch oven, because it cooks evenly), heat a small amount of broth or oil.
  4. Toss shallots into large pot and cook for about 3 minutes.  Toss in mushrooms and broth.
  5. Cook mushrooms, shallots, and broth for about 6 minutes, or until instant brown rice is done (mine took 10 minutes).
  6. Serve by placing rice into bowls, and pouring broth mixture over the rice.
  7. Enjoy!

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