 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
6 fresh asparagus spears |
vegetable cooking spray |
1 cup chopped onion |
2 cloves garlic, minced |
1 cup sliced fresh shiitake mushroom caps |
1 cup long-grain brown rice, uncooked |
1 cup canned vegetable broth, undiluted |
1/2 cup water |
1/2 cup dry white wine |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon dried crushed red pepper |
1/8 teaspoon salt |
1 (10-ounce) package frozen black-eyed peas, thawed |
1 cup sliced carrot |
1 cup sliced zucchini |
1/4 cup chopped fresh parsley |
2/3 cup grated asiago cheese |
Directions:
1. 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.
2. 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.
|
|