Brown Rice and Shiitake Pilaf
A sauté of shiitake mushrooms, asparagus pieces, pine nuts, green onions and brown rice, seasoned with garlic and lemon peel.
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
- 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.
- 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 in a preheated oven at 350°F (175°C) 5 to 7 minutes or until lightly browned.
Recipe provided courtesy of USA Rice Federation.