Rice is nice

I know you think I am getting slack with the blogging, but I thought maybe I was swamping you with an overload of recipes. There is something like information overload; and of course we still have some favourites we eat again and again. I am going to post 2 sinful recipes separately - cheesecake and wheat free chocolate torte, so you are NOT forced to look on decadence if you choose not to!
This rice recipe is the easiest thing to make, great way to use up leftover rice. Its is nutritious and tasty and quick, another emergency supper standby. Yep, I seem to have quite a few of those. We all have those days when supper rolls around and you just couldn't be bothered. You don't? Hm, I must be unique. (I wish)

                                          Mushroom Pilaff
Serves 4 adults and 2 meeny minors with ease

2 cups cooked brown rice, can mix with wild or red rice
Olive oil
2 onions, cut into chunks
1 clove garlic, chopped
250g portobellini mushrooms, cut into chunks (I just 1/4 them)
120g exotic mushrooms (shiitake or whatever, or just more of the above)
A handful flat leaf parsley, chopped
50g walnuts or pecans, toasted in oven for 5 minutes
50g feta
OPTIONAL:
Spinach leaves (about 10, torn into large pieces)
1 generous teaspoon curry powder

Heat oil in a large frying pan, saute onion until soft and starting to brown, add garlic then mushrooms. Fry over high heat till cooked, add spinach if using and cook till water has evaporated and spinach is limp.Stir the rice through, then add parsley, nuts and feta, and some seasoning.
If cooking the rice specifically, heat the curry powder in a little oil before adding the rice and water. I used some vegetable stock instead of salt for the rice. It was a delicious variation.
Normally eat it just like that, but feel free to add some rocket leaves or salad etc.