When what's in the fridge determine's what's for dinner...

While we’ve been preparing the sailboat for our trip down the St. Johns, proper cooking lost its appropriate priority in the grand scheme of things. Suddenly choosing fresh veggies and making sure I had enough herbs for a variety of good recipes took a back seat to fiberglass work and priming the deck for painting.
The other night when we got home after a long day of work on the boat, I had no earthly idea what I would cook for dinner.
While I was tempted to simply eat beans straight from the can, Steve just doesn’t get into that whole hobo thing. I don’t know what’s wrong with sitting on the floor, eating beans from a can and pretending I’m on a train, but that’s a story for another time…
So with a scant selection of food in the fridge, I had to pull something together from almost nothing. It was a hit, so I thought I’d share it.

Gingered Veggies and Rice

1/2 cup wild rice
1 cup water
1 teaspoon butter
12 mushrooms, sliced
1 cup broccoli florettes, cut into tiny pieces
1/2 cup leeks, white part only, sliced thinly
1/4 cup barbecue sauce
2 tablespoons grated fresh ginger

• Cook the rice in the water with butter in a covered skillet.
• When the rice is nearly done, add the mushrooms, broccoli, leeks and barbecue sauce and cook for 3 minutes.
• Sprinkle with grated ginger and stir together.
  
  Vegan.