Easy Lentils and Rice
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
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.