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
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