Simplify School Day Meals

Saving a few precious seconds starts with 30-minutes-or-less meals you can prepare to send to school or enjoy together at the table each evening. These Vegan Burritos feature boldly seasoned mushrooms, black beans, corn and plenty of saucy, tangy toppings - in fact, kids won't miss a thing in this plant-based variation of meaty burritos.

They're easily packable in lunchboxes and made with Success Boil-in-Bag Jasmine Rice that's available in a new, shareable 32-ounce size, which means more sweetly aromatic rice that cooks up soft and fluffy in 10 minutes. Perfect for dishes like these burritos that complement its subtle flavor profile, it's gluten free, Non-GMO Project Verified and free of preservatives and additives so you can feel good about sending it to school.

Dinner can be ready with the snap of a finger with Mediterranean Lamb Meatballs and Pearl Couscous where savory Ground Lamb takes center stage. This tempting dish highlights tender Pearl Couscous, sauteed veggies and briny feta cheese coming together in half an hour so you can spend more time at the table and less time in the kitchen.

Thoroughly versatile, new Success Boil-in-Bag Pearl Couscous is a Mediterranean-style pasta that's distinguished from traditional Moroccan Couscous by its slightly larger and rounder shape with a less dense, firmer consistency. It's ready in 7 minutes or less with a slightly nutty flavor that absorbs flavors of soups and salads while retaining its density and chewy texture.

Find more school day solutions at: www.SuccessRice.com.

Vegan Burritos

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

1 Bag of Success Jasmine Rice

1 Tablespoon of Olive Oil

2 Cloves Garlic, minced

1 Cup of Lion's Mane Mushrooms, shredded

1 Teaspoon of Smoked Paprika

1 Teaspoon of Cumin

1 Tablespoon of Soy Sauce

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

4 Whole-Wheat Tortillas

1 Can of Black Beans, rinsed and drained

1 Cup of Corn

1 Avocado, sliced

1 Cup of Dairy-Free Cheddar Cheese, shredded

1 Cup of Salsa

Fresh Cilantro, chopped (optional)

Lime Wedges, for serving

Prepare the Rice according to the package’s directions.

In a skillet over medium heat, heat the Olive Oil. Add the Garlic and saute it for about 1 minute until it is fragrant. Add the Lion's Mane Mushrooms to the skillet, stirring to combine. Cook for about 5 minutes, or until the Mushrooms are tender and slightly golden. Stir in the Paprika, the Cumin, the Soy Sauce, the Salt and the Pepper. Cook it for 2 minutes then remove it from the heat.

In a separate skillet, warm the Tortillas for about 30 seconds on each side.

Lay one Tortilla flat and layer 1/4 cup of Rice, 1/4 cup of Beans, 1/4 cup of the Mushroom Mixture and 1/4 cup of Corn with 1/4 of the Avocado and 1/4 cup of Cheese in the center. Top with the Salsa and the Fresh Cilantro, if desired.

Fold the sides of the Tortilla over filling then roll from bottom up to enclose filling completely. Repeat with the remaining Tortillas.

Serve the Burritos warm with the Lime Wedges.

Mediterranean Lamb Meatballs and Pearl Couscous

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4

1 Bag of Success Pearl Couscous

4 Cups of Chicken Broth

1 Pound of Ground Lamb

2 Eggs

1 1/2 Cups of Feta Cheese, crumbled, divided

3/4 Cups of Panko Breadcrumbs

2 Tablespoons of Greek Seasoning

1 Teaspoon of Salt

2 Tablespoons of Olive Oil, divided

1/4 Cup of Onion, chopped

1/4 Cup of Mushrooms, sliced

1/4 Cup Zucchini, diced

1 Cup of Tzatziki

2 Tablespoons of Fresh Mint, chopped (optional)

Prepare the Pearl Couscous according to the package’s directions. Replace the Water with the Chicken Broth.

In a large bowl, combine the Lamb, the Eggs, 3/4 Cup of Feta, Panko Breadcrumbs, Greek Seasoning and the Salt. Knead gently to combine. Form into small meatballs using your hands.

In a large pan over medium heat, heat 1 Tablespoon of Oil. Cook the Meatballs for 5 minutes until they are browned on all sides. Reduce the heat to medium-low and cover the pan with a lid. Cook for 5 minutes, or until fully cooked.

In a medium saucepan over medium-high heat, heat the remaining Oil. Add the Onions and cook them for 2 minutes. Add the Mushrooms and the Zucchini and cook them for 3 minutes. Stir in the Pearl Couscous until all of the ingredients are fully combined.