I am not normally a mushroom fan, but this dish was pleasantly surprising. The mushrooms were not overpowering or a strong flavor. This is a meal in the microwave, and it was quick and tasty.
The recipe calls for brown rice, red bell pepper, onion, olive oil, dried thyme, sliced mushrooms, salt, pepper, 1/2 pound lean roast beef.
The rice gets cooked first for seven minutes. I must say that at this point I was worried that 1 cup of uncooked rice would not be enough to balance the dish and meet the promised 4 servings. I had faith and cooked only one cup. It all worked out. They know what they are writing when they put together the recipes - except for the cilantro parts... not a big fan.
While the rice cooked, I prepped the other ingredients. First came the 2-minute cooking of the red pepper, onion, thyme and oil. My mother would be so proud - I used my Tupperware spin chopper to cut down the red pepper and onion. Five turns of the crank and !voila! prepped ingredients.
Next, all of the remaining ingredients, minus the rice and the roast beef, get added to the peppers and onions and nuked for another two minutes. The last step is to mix in the roast beef and rice. For the roast beef, I used deli roast beef cut thicker than cold cut size (I was already there for the turkey for the recipe last weekend). If I were to do it again, which I might, Joe has suggested that the steak from the beef and brocolli recipe might be a good choice. Wonderful idea!
Overall, this was a very pretty dish that yielded a dinner and a lunch for my husband and me. The serving size is generous and filling. For dinner, I paired the dish with a side of green beans. For lunch, the dish stood on its own.
1 serving = generous 1 cup = 4 points
PointsPlus: 5 points
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