Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms

De Cecco Riso, 2 serving
Zucchini, 1 cup, sliced
Summer squash, 1 cup slices
Green Peppers (bell peppers), .25 cup, strips
Peppers, sweet, red, raw, sliced, .25 cup
*Balsamic Vinegar, 2 tbsp
Olive Oil, 2 tbsp
Dill weed, dried, 1 tsp
Portabello Mushroom (raw) 100 g, 3 oz

Boil enough water (then add salt) for 2 servings of Riso Pasta (1 serving is about 1/4 cup). Cook for 11 mins or until done, or per package instructions. On a skillet, saute portabello mushrooms in olive oil until slightly brown then add squash and zucchini. When the squash and zucchini have started to look clear, add the bell peppers. The mushroom may absorb most of the oil so you can drizzle a little more olive oil after adding the other vegetables. Drain the water from the riso and add riso to the vegetables in the skillet. Mix well and then add balsamic vinegar. Sprinkle in dill weed. Makes 4 servings (or two if you're really hungry!)

Number of Servings: 4

Recipe submitted by SparkPeople user DJENVZ.