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SPRINGTIME RICE“Rice to the Rescue!” Recipe Contest Winner - Kathy Fagan
Yield: Makes 6 servings.

• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 bunch asparagus spears, cut into 1-inch pieces (3 cups)
• 2 portobello mushrooms, cut into strips
• 1 red bell pepper, chopped
• 3 cups cooked rice
• 1/2 cup grated Asiago cheese
• 1/2 teaspoon salt (optional)

Heat oil in large skillet over medium heat until hot.

Add garlic, asparagus, mushrooms and pepper; cook about 10 minutes, stirring frequently, or until tender.

Add rice, cheese and salt.

Stir until well blended; heat thoroughly.
Nutrition Facts
Calories 250   
Total Fat 13g 
Cholesterol 10mg 
Sodium 290mg 
Total Carbohydrate 28g 
Dietary Fiber 3g 
Protein 7g

USA Rice Federation (

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