Savory-Sweet Skillet Salad
My YJ Recipes
1 cup grain (wild or brown rice or quinoa)
Pinch of sea salt
3 teaspoons olive oil
1 garlic clove, minced
1/8 red onion, sliced thin
1/2 Portobello mushroom, sliced thick
1 cup sugar snap peas (or a handful of spinach or arugula)
1/2 red bell pepper, deseeded and sliced
8 ounces protein, sliced (try chicken sausage, tofu, steak, or a fried egg)
2 cups cooking greens (optional)
Seasoning (hot sauce, balsamic vinegar, salad dressing, sea salt, pepper), to taste
1. Cook the grain according to the package directions.
2. Prepare a sauté pan by heating the olive oil over medium-high, until a piece of garlic thrown in sizzles. Add the rest of the garlic and onions and sauté until slightly brown. Add mushrooms, snap peas, pepper, and protein. Stir in any seasoning.
3. Continue to sauté until protein browns and veggies are just barely soft. Add greens on top, cover the pan, and remove from heat for 1 to 2 minutes or until greens wilt.
4. Scoop some of the grain into a bowl and add seasoning. Top with skillet mix and serve.
Store leftovers in the refrigerator for up to 3 days.