Here’s an easy quick recipe for you to try during the week. Super easy, delicious, healthy and one of those easy ones to help get rid of extra leftovers in the fridge.

To serve 2 (or one with leftovers for lunch the next day!)

1-2 cups cooked brown rice
1 tablespoon olive oil
2 cloves garlic, crushed 
3 large cup mushrooms
1 medium fresh tomato, sliced into wedges
1 tablespoon fresh parsley, chopped
1 cup of chicken meatballs (leftovers from a previous night’s dinner. you could easily omit this, or add shredded chicken or just drained tuna if you wish.)

1 tablespoon olive oil
1-2 tablespoons balsamic vinegar (however much you want depending on your taste)

Heat oil in a skillet over high heat. Add brown rice and cook for about five to ten minutes (I like it to get a tiny bit crispy). Add garlic and sliced mushrooms. Cook, stirring for another ten minutes over medium-high heat until mushrooms begin to soften. Toss with warmed chicken meatballs, tomato slices and freshly chopped parsley. Shake dressing ingredients in a bottle, drizzle over and toss to combine. Serve.

The best thing about this recipe is that you can throw all kinds of other ingredients here, antipasto vegies, celery, olives, a chopped red onion. You can also substitute different types of meat or go completely vegetarian – whatever you have in the fridge. You could even try using quinoa instead of rice if you’re feeling particularly adventurous – it’s incredibly versatile!