by Monita Buchwald

Looking for a dish that truly multitasks? Search no further. This tasty side can stand by your turkey on Thanksgiving, then return in its own right a day or two later. Just mix it with your leftovers and serve it as a cold salad for Shabbat lunch. Now that’s turning over a new leaf.

Ingredients:
3 pounds assorted mushrooms, cleaned and sliced
2 cups minced onion (2 onions)
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons extra virgin olive oil
3 tablespoons teriyaki sauce
½ cup roughly chopped walnuts, toasted
2 cups cooked Basmati brown rice (can use regular brown rice or wild rice)

Directions:

1. Heat 2 tablespoons olive oil In a large sauté pan over medium heat. Add the onions and garlic and sauté until the onions begin to turn a golden brown, about 10 minutes.
2. Add another tablespoon of olive oil and the mushrooms. You may need to add the mushrooms in batches. Keep stirring so the mushrooms start cooking, making room for more to be added. Cook the mushrooms until they are tender, about 10 minutes.
3. Add the teriyaki sauce and raise the heat to medium high. Cook until the liquid has reduced by half, about 10 minutes.
4. Combine the mushrooms with the rice and walnuts.

Serves 6