Vegetable Rice Medley Recipe


Difficulty LevelVery EasyCuisine
VegetarianMain Ingredient


 Fresh asparagus spears6
 Vegetable cooking spray4
 Chopped onion1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Sliced shiitake mushrooms1 Cup (16 tbs) (Use Fresh)
 Long grain brown rice1 Cup (16 tbs), uncooked
 Canned vegetable broth1 Cup (16 tbs), undiluted
 Water1⁄2 Cup (8 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Dried basil1 Teaspoon
 Dried oregano1 Teaspoon
 Dried crushed red pepper1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Frozen black eyed peas10 Ounce (1 Package)
 Sliced carrot1 Cup (16 tbs)
 Sliced zucchini1 Cup (16 tbs)
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Grated asiago cheese2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2378 Calories from Fat 376

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 19.7 g98.3%

Trans Fat 0 g

Cholesterol 78.7 mg

Sodium 2038.7 mg84.9%

Total Carbohydrates 377 g125.7%

Dietary Fiber 53.5 g213.9%

Sugars 23 g

Protein 108 g216%

Vitamin A 493% Vitamin C 127.5%

Calcium 118.8% Iron 221.1%

*Based on a 2000 Calorie diet


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.