Brown Rice Primavera
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken-flavored bouillon granules||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Brown rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Fresh asparagus spears||1⁄4 Pound|
|Vegetable cooking spray||1|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Diced sweet red pepper||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.
Remove from heat, and set aside.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears diagonally into 1-inch pieces.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add asparagus; saute 5 minutes, stirring frequently.
Add mushrooms, peppers, and green onions; saute 3 minutes or until vegetables are crisp-tender, stirring constantly.
Add vegetable mixture and Parmesan cheese to cooked rice mixture, and toss well.