Mushroom rice bowl

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Serves

4

Mushroom rice bowl

Photo, Erik Putz.


Ingredients

  • 1 1/2 cups long-grain brown rice
  • 2 cups bell-pepper salsa , recipe link below
  • 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 (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.

Chatelaine Quickies: French onion macaroni and cheese

Nutrition (per serving)

  • Calories
  • 399,
  • Protein
  • 12 g,
  • Carbohydrates
  • 71 g,
  • Fat
  • 9 g,
  • Fibre
  • 7 g,
  • Sodium
  • 802 mg.
  • Excellent source of
  • Folate