Brown Rice with Asparagus and Mushrooms

pinit

Ingredients:

  • 1 Tbsp. olive oil
  • 8 oz. sliced mushrooms
  • 1 medium onion, chopped
  • 1 cup dry brown rice
  • 3 cups low-sodium organic chicken broth
  • 1 dash ground nutmeg
  • 8 oz. asparagus tips (1-inch pieces) (about 2 cups)
  • 2 Tbsp. shredded Parmesan cheese
  • 3 Tbsp. chopped fresh parsley

Directions:

  1. Heat oil in large saucepan over medium heat.
  2. Add mushrooms and onion; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid and onion begins to soften.
  3. Add rice; cook, stirring frequently, for 1 to 2 minutes or until rice is coated.
  4. Slowly add broth and nutmeg. Bring mixture to a boil; reduce heat to low, gently boil, covered, for 30 minutes.
  5. Add asparagus; cook, covered, for 5 minutes.
  6. Add cheese; mix well.
  7. Garnish generously with parsley.

Nutritional Information:

(per serving, 1/6 recipe, 3/4 cup)

  • Calories: 185
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 1 mg
  • Sodium: 46 mg
  • Carbohydrate: 70 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Protein: 8 g

Brown Rice with Asparagus and Mushrooms

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *