Vegetable Rice Medley Recipe
Summary
Ingredients
| Asparagus spears | 6 | |
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Shiitake mushroom | 1 Cup (16 tbs), sliced | |
| 1 cup long-grain brown rice, uncooked | ||
| 1 cup canned vegetable broth, undiluted | ||
| Water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Crushed red pepper | 1/4 Teaspoon, dried | |
| Salt | 1/8 Teaspoon | |
| Black-eyed peas package | 1 , frozen | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Asiago cheese | 2/3 Cup (16 tbs), grated | |
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.
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.
Chef
