Brown Rice with Fresh Mushroom, a healthy lunch

I am on sick leave today and it's raining cats and dogs outside. Being alone at home gives me the  time to do my own stuff. What a blessing to be unwell once in a while :)

Besides a few recipes which I'm supposed to post here before I forget about the variations that I've made during the baking process, there are brown rice with mushroom cooking in the rice cooker (my lunch), a dough in the oven waiting to rise for the sweet dough buns that I'm attempting to make for tomorrow's breakfast. There are also almond cookies and Kuih Bangkit that I've planned to bake today. Very ambitious but shall try to do at least 2 posts, have my lunch (of course), do up the buns and bake at least 1 kind of cookie today.

The rice should be cooked by now as I can smell the nice woody mushroom fragrance coming out from the kitchen. Yum yum, I am so hungry now that I shall leave this post mid-way to have my lunch first :P Coming back soon......

Hmmm, so satisfying....the lunch was so good! It's so easy to prepare too. In fact, faster than cooking instant noodles. Most importantly, it's healthy without any need for salt and oil.

I came across a food picture in a dated issue of i-weekly. It was a bowl of rice topped with mushroom, with a short para that said it was a simple and delicious bowl of rice prepared by a well-known local chef - he simply put the rice in rice cooker and topped with fresh mushroom (not sure if there is any seasoning added though). Since I am at home alone today, I brought some fresh mushroom from Cold Storage after seeing the doctor last night. Intended to cook them with instant noodle but I remembered this picture this morning. Hence, decided to give it a try. I  topped the brown rice with 2 kind of mushroom - 茶树菇 and shitake mushroom, without any seasoning. I ate the rice with  some Japanese crispy seaweed and dried sambal ikan bilies sprinkled on top of it. Yummy and very satisfying now :)