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Vegetable Rice Medley

Heart.Foods's picture
Ingredients
  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
  Salt 1⁄8 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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