cups DOLE® Broccoli or Cauliflower, cut into florets
1-1/2
cups DOLE® Peeled Mini Carrots
1
cup DOLE® Sugar Peas or green beans
2
medium red, yellow or green bell peppers, cut into 2-inch pieces
1
package (8 ounces) mushrooms, stems trimmed
3
cups hot cooked brown or white rice
1
cup (4 ounces) shredded low-fat Cheddar cheese
1/3
cup crumbled feta cheese
Prep Time
15 minutes
Cook Time
15 minutes
• Pour water into large pot; bring to a boil. Add broccoli and carrots. Reduce heat to low; cover and cook 5 minutes. Add sugar peas, bell peppers and mushrooms; cook 5 minutes more or until vegetables are tender-crisp. Drain vegetables.
• Spoon hot rice onto large serving platter; top with vegetables. Sprinkle with cheeses.
• Cover with aluminum foil; let stand 3 minutes or until cheeses melt.
Click here for printable version
