Brown Rice Primavera
Ingredients:
| • | 11/2 cups water |
| • | _ teaspoon chicken-flavored bouillon granules |
| • | 2 cloves garlic, minced |
| • | _ cup brown rice, uncooked |
| • | _ pound fresh aparagus |
| • | Vegetable cooking spray |
| • | _ cup sliced mushrooms |
| • | _ cup diced sweet red pepper |
| • | _ cup diced green pepper |
| • | _ cup sliced green onions |
| • | 2 tablespoons grated Parmesan cheese |
Combine first three
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 and stalks with a knife or vegetable
peeler, if desired. Cut spears diagonally into 1-inch pieces.
Coat a large skillet with vegetable cooking spray; place over medium heat until
hot. Add asparagus; sauté 5 minutes, stirring frequently. Add mushrooms,
peppers and green onions; sauté 3 minutes or until vegetables are crisp-tender.
Add vegetable mixture and Parmesan cheese to cooked rice mixture and toss well.
Serve warm.
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Yield: 6 servings
Calories 79;
Fat 1.3 g;
Protein 3.0 g;
Carbohydrate 14.4 g;
Fiber 1.4 g;
Cholesterol 1 mg;
Sodium 99mg.
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