Lemon Parmesan Rice with Portobello Mushrooms - Love of Food

Ingredients

• 3⁄4 cup long-grain rice
• 1 1⁄2 cups vegetable stock
• 1 teaspoon salt, divided
• 4 teaspoons canola oil, divided
• 3 tablespoons butter, divided
• 3 cups portobello mushrooms, diced small
• 2 tablespoons balsamic vinegar
• 1 1⁄2 cups half & half
• 1 tablespoon lemon zest
• 1⁄4 cup sun-dried tomatoes, coarsely chopped
• 1⁄2 cup Parmesan cheese, shredded
• 1 tablespoon fresh parsley, chopped
• 4 small red bell peppers