Vegetable Rice Medley
|Fresh asparagus spears||6|
|Vegetable cooking spray||4|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced shiitake mushrooms||1 Cup (16 tbs) (Use Fresh)|
|Long grain brown rice||1 Cup (16 tbs), uncooked|
|Canned vegetable broth||1 Cup (16 tbs), undiluted|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Frozen black eyed peas||10 Ounce (1 Package)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced zucchini||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Grated asiago cheese||2⁄3 Cup (10.67 tbs)|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears into 1-inch pieces; set aside.
Coat a large nonstick skillet with cooking spray.
Place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Add mushrooms; saute 2 minutes.
Add rice and next 8 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 35 minutes.
Add asparagus, carrot, zucchini, and parsley.
Bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender.
Transfer vegetable mixture to a serving bowl; top with cheese.