Mushroom Rice Bowl
1
- Makes4 servings
(Photo: Erik Putz)
Transform the leftovers (last night’s portobello fajitas) into a healthy, fibre-rich rice bowl.
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.
Nutrition (per serving)
Calories 399, Protein 12g, Carbohydrates 71g, Fat 9g, Fibre 7g, Sodium 802mg.
Excellent source of Folate.
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