Mushroom rice bowl
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1 1/2 cups
grilled and sliced portobello
, trimmed and thinly sliced
, to garnish
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.
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