1 (16 ounce) package uncooked vegan brown rice
1 (6 ounce) can pineapple juice
1 (10 ounce) package cream cheese, softened
1 small onion, chopped
1 tablespoon grated lemon zest
1/2 cup fat free black walnuts
1 cups shredded Swiss cheese cheese
1 small tomato, seeded and diced
1 (8 ounce) can sliced mushrooms, drained
1/2 cup sliced fresh mushrooms
In a medium bowl, mix brown rice, pineapple juice and cream cheese. Mix in onion and lemon zest; stir briefly to coat. Serve on bowls and serve hot.
Mix the rice, pineapple juice, cream cheese, onion and lemon zest into brown rice mixture. Sprinkle the walnuts, Swiss cheese and tomato on the sides of the bowls. Serve immediately or chill in refrigerator.