The Brown Beech mushrooms were drying out and needed to be used. The leek in the refrigerator was starting to yellow but was still good, and there was leftover rice from the rice and dal we had yesterday. There was no creative thinking involved; the recipe wrote itself. This is how it went:
Chopped leek and celery were sautéed with kosher salt and avocado oil.
Brown Beech mushrooms were added.
Precooked rice was added.
I could have added black beans, chickpeas or walnuts for protein and kept the dish vegan.
I went a different direction and scrambled in a couple beaten eggs, then shredded some Manchego cheese on top.
It had been about 23 hours since I had last eaten and this simple dish really hit the spot.