- 4
Ingredients
- 2 1/4 cups cooked white rice
- 10 ounces favorite tomato/pasta sauce, plus 1 ounce water
- 1 green pepper
- 3 garlic cloves
- 2 portobello mushrooms
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 1 cup white cooking wine
- Salt, to taste
- Pepper, to taste
- 1 bag of "spring mix" baby salad greens
- Oregano
Preparation
Step 1
Heat oil in a large skillet. Burner should be on "medium." Mince garlic; chop green pepper, onion, and mushrooms into bite-sized pieces. Combine veggies and garlic; place mixture into pan with heated oil in 1/4 amount increments. After all of mixture is in pan, let saute for roughly 3 minutes, stirring occasionally. Pour in wine and stir. Cover with a pan lid and let simmer for about 5 minutes, or until peppers are tender. Spoon in cooked rice and mix together. Pour in tomato sauce, mixing well with rice. Season with salt and pepper. Continue to heat and stir mixture until "creamy" - if you need to add a little water or oil to reach a tasty consistency, please do!
Arrange baby greens on a plate and top with thoroughly heated "risotto." Shake some oregano onto plate and meal for presentation and a dash of flavor.