Mushroom rice bowl

Serves 4

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1 1/2 cups
long-grain brown rice
2 cups
bell-pepper salsa, recipe link below
2 tsp
white balsamic vinegar
1/4 tsp
grilled and sliced portobello mushrooms
170-g pkg
snow peas, trimmed and thinly sliced
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 (from Grilled-Portobello Fajitas) 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 (from Grilled-Portobello Fajitas) 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 12 g, Carbohydrates 71 g, Fat 9 g, Fibre 7 g, Sodium 802 mg. Excellent source of Folate

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