Meatless Friday: Mushroom and Veggie Rice Bowls

Amanda Lawrence shares an easy rice and veggie recipe done in under 30 minutes.

Mushroom and Veggie Rice Bowls

This recipe feeds two but can be doubled to serve more.

INGREDIENTS:

Olive Oil
2-3 peppers of your choosing
1 shallot
1 package of sliced mushrooms
2 garlic cloves
1 cup of Minute rice
1 cup of vegetable broth
1/2 tablespoon of butter
About an ounce of grated Parmesan cheese
Salt and pepper to taste

DIRECTIONS:

Prepare ingredients: wash fresh produce. Peel and dice the shallot. Trim zucchini ends then cut down the center and slice into half-moons. Core the peppers, remove seeds and white innards, and slice them into strips. Mince garlic cloves.

Add olive oil to a pot and cook over medium heat until oil is hot. Add shallots. Stir occasionally until softened, two to three minutes.

Add rice, vegetable broth, and a dash of salt. Stir to combine. Cover and bring to a simmer. Cook until broth is mostly absorbed, about five minutes.

Remove from heat. Mix butter and half the cheese (save the rest for topping). Cover and set aside.

While your rice cooks, pour olive oil into another large pan over medium heat. Once hot, add mushrooms and half the garlic. Stir occasionally until browned, three to five minutes. Move mushrooms to a plate.

Keep pan over medium heat. Add more olive oil, peppers, and zucchini to the pan. Stir occasionally until brown, three to four minutes.

Add remaining garlic and salt and pepper to taste. Cover and cook until tender, three to four minutes.

Remove from burner. Combine finished mushrooms and veggies with rice and vigorously stir together.

Plate, top with remaining cheese, serve, and enjoy!