Grilled Vegetable Basmati Rice

By JJCR

Ingredients

• 1 (12 oz.) package basmati rice
• 1 red pepper
• 5 baby portabello mushrooms
• 1 small red onion, cut into three 1/2 inch slices
• 10 to 12 asparagus spears
• 2 tbsp. balsamic vinegar
• 2 tbsp. slice almonds, toasted

Preparation

Step 1

Prepare basmati rice according to package directions.
Meanwhile, cut pepper in half, discard stems, seeds and membranes. Grill bell pepper halves, skin side down on grill rack coated with cooking spray. Add mushrooms and onion slices to rack; cover and grill 20 to 30 minutes or until vegetables are tender. After 15 minutes, turn mushrooms and onions; add asparagus. (Do not turn pepper halves.) Remove vegetables from grill rack. Place peppers in resealable plastic bag and seal; set aside. Dice mushrooms, onion and asparagus. Peel skin from peppers and dice.
Toss all vegetables with rice. Stir in balsaic vinegar; sprinkle with almonds. Place on large platter and top with herb-marinated shrimp.



Serve with Herb-Marinated Shrimp