Ingredients:

• long grain brown rice steamed with lentil
• zucchini
• spinach
• mushroom
• asparagus

I steamed brown rice and lentil last night, which saved me some time for making this dish today. I sautéed mushrooms to draw out its liquid first. Then, I added the rice and lentil mixture with spinach, zucchini, and asparagus into a separate pan and cooked them for several minutes until the spinach was wilted. I added the mushrooms last and sprinkled a little more salt for final flavoring before serving myself. This rice dish was nutritious; it has “good” carbohydrates from vegetables and rice, proteins from lentils, and “good” fats from the extra virgin olive oil that I use for sautéing. Have I become a vegetarian? Not quite, I washed down this savory dish with a glass of organic low-fat milk.