Easy Lentils and Rice

Ingredients

1 cup brown rice, rinsed

2 cups vegetable stock

1 cup dried lentils, rinsed

3 cups water

2 cups chopped cremini mushrooms

½ tsp garlic powder

½ tsp onion powder

1 tsp mixed Italian seasoning

1 cup chopped sugar snap peas

2 tbsp balsamic glaze

½ cup herb and garlic flavoured non-dairy cream cheese

Salt and fresh ground pepper to taste

Directions

Add rice and stock to medium-sized pot and bring to boil. Reduce heat to medium low and let simmer for 50 minutes. Remove from heat and let stand for 5 minutes.

Add lentils and water to another medium-sized pot and bring to boil. Reduce heat to medium low and let simmer for 20 minutes. Drain and salt to taste.

Heat non-stick frying pan to medium and add mushrooms and spices. Cook over medium heat for about 5-7 minutes, stirring frequently. Add snap peas to same pan and cook for another 3 minutes. Add balsamic glaze and cream cheese to pan and stir until cheese is melted.

Combine all ingredients and serve with a bit more of the balsamic glaze drizzled on top.

Makes 4 side dish servings or 2 main course servings.