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Thai beef and mushroom rice bowls

I don’t know about you but in the cold days of January, I’m so tempted to eat heavier comfort food.  On the heels of the holidays, however, it’s not always ideal. I always feel like it’s really unfair for those of us in the northern hemisphere that the weather after the holidays is cold – what we really need to reboot our system after party season is lots of fresh fruits and vegetables and, well, sun. Failing that, we can lighten up some old favourites to warm us up without weighing us down.

Thai Beef and Mushroom rice bowl components by Mardi Michels eatlivetravelwrite.comThis week I wrote a post for my friends over at Mushrooms Canada where I’ve lightened up one of my favourite warm weather dishes and served it in a bowl to make it more comforting for the cold weather.  I substituted mushrooms for some of the beef in the filling of Thai beef and mushroom lettuce wraps. In summer this is a great dish to enjoy wrap-style but for the winter, I’ve taken the ingredients and popped them on steamed rice – giving you all the freshness of a summer dish in the comfort of a bowl.

Thai Beef and Mushroom rice bowl by Mardi Michels eatlivetravelwrite.comWant the recipe? Head on over to Mushrooms Canada for my Thai Beef and Mushroom Rice Bowls recipe.

 

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3 Responses to Thai beef and mushroom rice bowls

  1. Cakelaw January 24, 2016 at 20:53 #

    Yum – this is just like Korean bulgogi boxes.

    • Mardi Michels January 24, 2016 at 20:55 #

      Yup a little like that! We’ve been enjoying this rather a lot lately!

  2. Mr. Neil January 25, 2016 at 07:35 #

    It’s a great “zesty” addition to wintry days – maybe because it makes me think of travels through Southeast Asia… 🙂

    And the “blend and extend” of mushrooms works a charm.

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