Mushroom rice bowl

Name: Mushroom rice bowl
Yield: 4
Ingredients: 1 1/2 cups long-grain brown rice; 2 cups bell-pepper salsa; 2 tsp white balsamic vinegar; 1/4 tsp salt; 6 grilled and sliced portobello mushrooms; 170-g pkg snow peas, trimmed and thinly sliced; 2 grated carrots; 1/2 cup crumbled feta; cilantro, to garnish

Makes4 servings

Ingredients

1 1/2 cups long-grain brown rice
2 cups bell-pepper salsa
2 tsp white balsamic vinegar
1/4 tsp salt
6 grilled and sliced portobello mushrooms
170-g pkg snow peas, trimmed and thinly sliced
2 grated carrots
1/2 cup crumbled feta
cilantro, to garnish

Instructions

COOK rice according to package directions, omitting salt, in a medium saucepan.
WHIRL bell-pepper salsa with white balsamic vinegar and salt in a food processor until finely chopped. Reserve 1⁄4 cup. Stir remaining mixture into cooked rice until combined.
HEAT a large non-stick frying pan over medium-high. Add grilled and sliced portobello mushrooms and cook until warmed through, 2 to 3 min.
DIVIDE rice among 4 bowls. Top with mushrooms, snow peas and carrots. Sprinkle with feta, remaining salsa and cilantro leaves.

Nutrition (per serving)

Calories 399, Protein 12g, Carbohydrates 71g, Fat 9g, Fibre 7g, Sodium 802mg.

This article was originally published on Jul 16, 2018

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