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