Two-coloured Rice with Gingery Mushroom and Baby Spinach

Serves two 

Ingredients: 

½ cup steamed Basmati rice (preferably from the day before, stored in the fridge)

½ cup steamed brown rice 

2 handfuls of baby spinach 

1 medium-sized tomato; chopped

6 medium-sized oyster mushrooms; chopped 

2 spring onions; green parts included and cut crosswise into circles 

1 tablespoon of minced ginger 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in oil for 3 to 5 minutes or until the mushrooms start to soften. Add spring onions and ginger and cook for another 3 to 5 minutes or until the mushrooms are soft and browned. Add tomato and salt, increase heat, cover the pan with a lid, and continue to cook for about 5 minutes or until the tomatoes completely dissolve. Switch the heat off, add Basmati and brown rice, and mix together. Finally mix in the baby spinach taking care not to crush the leaves. Enjoy!