Roasted Asparagus and Mushroom Rice Bowl
Packed with roasted mushrooms and asparagus, this easy rice bowl looks and tastes impressive but comes together in a pinch. Try it with Success® White Rice.
Ingredients
- 2 bags Success® White Rice
- 4 cups grape tomatoes
- 4 cups mixed mushrooms, sliced
- 3 tbsp olive oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 lb asparagus, trimmed, sliced into 2-inch pieces
- 2 cups arugula
- 1/2 cup ricotta cheese
- 1/4 cup walnuts, toasted and chopped
- 2 tbsp balsamic reduction
Instructions
This grain bowl is a delicious, veggie-loaded and meat-free meal that you can prepare ahead of time and eat throughout the week!
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, preheat oven to 425°F. On a baking sheet, toss together tomatoes, mushrooms, 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 10 to 12 minutes or until mushrooms are tender and starting to brown and tomatoes are just starting to burst.
Step 3
Toss asparagus, remaining oil, salt and pepper together in a medium bowl. Add to baking sheet; bake for 6 to 8 minutes or until asparagus is tender-crisp.
Step 4
Divide rice evenly among 4 bowls. Top each bowl of rice with vegetables, then arugula.
Step 5
Beat ricotta until light and fluffy; divide evenly among bowls. Garnish each serving with walnuts and drizzle with balsamic reduction.
Recipe Tip
Add some heat with a drizzle of hot sauce or a sprinkle of red chili flakes!
