Supper Bowls

Something in this month's Cooking Light caught my eye this month:  brown rice bowls.  Basically, a bowl of brown rice bowls with add-in ideas.  The pork one sounded intriguing, with pork  tenderloin, asparagus, dried cranberries, feta cheese, balsamic vinegar and toasted almonds.  All flavors that Brian wasn't sure could go together, but as the flavor decider in this family, I said it was worth a try.  Delicious!  Almost, in fact, good enough to lick the bowl.

  Looking forward to leftovers tomorrow.