A sauté of shiitake mushrooms, asparagus pieces, pine nuts, green onions and cooked brown rice seasoned with garlic, grated lemon peel, salt and black pepper.

Brown Rice and Shiitake Pilaf

1 tablespoon olive oil
1 cup (about 2 ounces) sliced fresh shiitake mushrooms
1 cup asparagus spears, cut into 1-inch pieces
1 clove garlic, minced
3 cups cooked brown rice*
1/4 cup pine nuts, toasted**
1/4 cup sliced green onions
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Heat oil in large skillet over medium-high heat until hot. Add mushrooms, asparagus and garlic; cook and stir 1 to 2 minutes or until tender.
2. Add rice, nuts, onions, lemon peel, salt and pepper. Stir until well blended; heat thoroughly.

Makes 6 servings.

*According to the USA Rice Federation, 1 cup uncooked whole grain brown rice cooked in 2 1/4 cups liquid for 40 to 45 minutes will yield approximately 3 to 4 cups cooked rice.

**To toast nuts, place on baking sheet. Bake at 350°F (175°C) 5 to 7 minutes or until lightly browned.

Recipe provided courtesy of USA Rice Federation.