Mushroom Rice Bowl

2 cups brown rice, rinsed and drained
1 (16-oz.) bag frozen green peas
16-oz. baby bella mushrooms, sliced
1 bunch green onions, sliced
2 cloves garlic, minced

In a large saucepan over high heat, bring the rice and 3 1/2
cups water to a boil. Reduce the heat, cover, and simmer gently
until the water is absorbed, about 45 minutes. Fluff with a fork
and serve hot.

Meanwhile, cook the frozen green peas in a saucepan according to
package directions.

Heat 2 Tbsp. water or low sodium vegetable broth in a large
skillet over high heat. Add the mushrooms in a single layer,
stir well, and cook until the mushrooms release their liquid,
and then brown, about 5 minutes more. Stir a few times along the
way, but don't overdo it; you want the mushrooms to be deeply
browned on both sides. Stir in the onions about 5 minutes before
the mushrooms finish cooking. Stir in the garlic and cook for 20
seconds more.

Put individual servings of rice on plates or bowls. Add green
peas and the mushroom mixture to the top.

Makes 4 servings.

NOTE: Brown rice can be cooked with half water and half low
sodium vegetable broth for more flavor.