Merry Groundhog Day! (er, I mean, Never-Ending Christmas Break): Rice with Mushrooms and Meat

At some point, Christmas vacation turned into Groundhog Day - the movie, not the actual Groundhog Day (better known as Warthog Day in our house). Because Christmas fell mid-week this year the kids have been off school for 2 full weeks, and we were all ready to get back into our regular routines. Then we all became intimately acquainted with the term "polar vortex" - and between the I-don't-even-know-how-many-inches of snow and the bitter cold, it's now the middle of the second week of January and they Still. Haven't. Gone. Back.

You're kidding, right? Another freakin' snow day? 

Imaginary Mom is having a great time, building forts out of blankets and romping in the snow with the kids and baking homemade deliciousness and serving up top-notch dinners every night. Actual Mom is a little concerned that the house is out of bourbon, and Anna has just admitted that she hasn't brushed her hair since Christmas. The kids are going to remember this as the vacation during which they actually said, "We want to go back to school! Pleeeeeeeease!" (I should record this for posterity.)

In practical terms, this has meant that we stocked the house with groceries a week ago and have been cooking our wintertime staples with what's on hand rather than being fun and experimental in the kitchen; Kristi's cheese dip continues to be the breakfast of choice and we're still chipping away at the enormous ham that David insists on buying every Christmas.

Because we have a ham, and because ham fairly begs for a side of scalloped potatoes, this began as a post about Scalloped Potatoes and its evil comfort-food-intolerant twin, Scalloped Rutabaga with Non-Dairy Milk Substitute. But....today happened. David cooked dinner, which was excellent, and the ingredients were found entirely in our pantry and freezer because I am tired after the 19th consecutive day at home with my cabin-fevered children. John has been singing "Cat's in the Cradle" to the tune of "Do Your Ears Hang Low?" since 11 a.m. And did I mention that Anna whistles?

Rice with Mushrooms and Meat 

2 cups short-grain brown rice, rinsed and soaked for however long it takes you to get everything else ready
2 tablespoons canola oil or similar (not olive oil for this one)
1 large onion, chopped
1/2 lb mushrooms, sliced
1/2 lb ground beef
2 tablespoons soy sauce
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds (really, don't skip this part; it only takes a minute)
2-3 chopped green onions

Put the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the mushrooms and meat and cook, stirring, until the meat is browned and the mushrooms are softened, about 10 more minutes.

Drain the rice and add it to the skillet, stirring to combine. Season with salt and pepper. Add enough water to cover by about half an inch and adjust the heat so it the mixture bubbles. Check it after about 15 minutes; the rice should be done and water absorbed. If not, add a little more water or let it cook a few more minutes.

When the rice is done, stir in the remaining ingredients (except the green onions). Garnish with the onions and serve. Pray that school is back in session, because the school principal has sent you an email promising that it is, and you want to have a conversation with grown-ups and feel like you're good at your job again.