SPRINGTIME RICE
“Rice to the Rescue!” Recipe Contest Winner - Kathy Fagan Yield: Makes 6 servings.
Ingredients • 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)
Directions 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 (www.usarice.com)
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