My favorite day of the week is Funday.
Ok, it’s the only day I really adore.
It all started with sleeping in, which I LOVE. I can rarely stay asleep past 9a any more, which was the case this morning. However, I turned back over and didn’t wake up again until 1030a. *insert sigh of happiness*
This luxury was followed by a hot cup o’ tea and Man vs. Food – in Atlanta! Adam Richman ate the Double Bypass burger at The Vortex. This burger is “topped with 2 fried eggs, 6 slices of American cheese, and 8 slices of bacon.” Served between 2 grilled low-fat cheese sandwiches.
Mr. Richman needs a cleanse after that one. 🙂
After drooling over red meat some TV watching, I made a tasty salad with grapefruit, daikon, cucumber, guac, and grilled chicken.
And a little bit of my new favorite soup for dessert.
Then it was looking rainy… so I went shopping. It couldn’t be helped – it was Gap’s 30% off Friends and Family! Reusable and good at Gap, Old Navy, and Banana Republic
You better believe I made good use of it at all 3! 🙂
Now that I’m on the the lean protein portion of the cleanse, I added grilled chicken. You could easily leave it out though. My version is gluten and nut-free.
This dish was one I’ll definitely make again! The wild rice and mushrooms had a great earthy taste. I was tempted to just serve it as a stir-fry without adding the broth and putting it in the oven. That would have been a mistake – those additions gave the dish a creamy texture you don’t want to miss. The figs provided just the right amount of sweetness, too.
Wild Rice with Figs and Mushrooms
- 1 1/2 C Wild rice (cooked)
- 2 T EVOO
- 2 T butter (I used black truffle butter)
- 3 Celery stalks, chopped (about 1 1/2 C)
- 1/3 C Yellow onion, chopped
- 3 C Mushrooms, sliced (I used a mix of shiitake, baby bella, and oyster)
- 2 Garlic cloves, minced
- 2 Rosemary springs, chopped (about 3 T)
- 4-5 Sage leaves, chopped (about 4 T)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 Fresh figs, quartered
- 2 Chicken breasts, grilled and chopped
- 1 1/2 C Vegetable broth
Preheat oven to 350 degrees.
Melt butter and oil in a large iron (oven-proof) skillet over medium heat. Add celery and onion. Cook for 4-5 minutes, stirring occasionally, until celery and onion are tender.
Add garlic, rosemary, sage, salt, pepper and mushrooms. Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender.
Add cooked rice and stir. Then add figs and chicken, tossing evenly to combine. Pour in broth. Cook until just warmed through, about 3-4 mins.
Cover the skillet with foil and bake for 10 mins. Remove foil and bake 10 more mins, until top is slightly crisped and broth is (mostly) absorbed.
Figs are fun.
Are you a fig-fan?
Do you ever sleep in?