Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Tomato Brown Rice

Brown rice is kinda bland in my opinion. It's not bad. Just dull. When I accidentally bought a big can of tomatoes sauce when I intended to by diced tomatoes I was struck with this idea to use it up.

Ingredients

1.5 cups dry brown rice (soak overnight to speed up cooking)
1 16 ounce can tomato sauce
1 cup water
8-10 cloves garlic
1/3 cup frozen broccoli
1/2 cup frozen peas
1 tsp olive oil
salt, pepper and basil

Soak rice in water for 12-24 hours. For easiest cleanup and storage soak it in the pan you will use to cook it. Drain water from rice. Add olive oil, few shakes of salt, water and tomato sauce. Cover and simmer on low for about 25-30 minutes. Monitoring and stirring to prevent stickage.

When 25 minutes are up taste to check rice for tenderness. If rice is chewier than you'd like add a 1/2 more water, cover and simmer 5-7 minutes more.

Otherwise, turn off heat. Add frozen broccoli and frozen peas. Stir to combine. Replace cover to pot and let sit on warm burner for about 5 minutes.

In the meanwhile use a garlic press to shell your cloves of garlic. When sitting time has elapsed press garlic directly into the pot. Then add salt, pepper and basil.

You can eat it right away if you wish.

I find the flavor intensifies with an overnight stay in the fridge. I like it cold, mixed with chilled red beans. It's very garlicky, yet mild.