Asparagus And Mushroom Rice Medley Recipe

Ingredients

3/4 cup chicken broth1/3 cup uncooked long grain rice3 tablespoons finely chopped onion4-1/2 teaspoons butter2/3 cup sliced fresh mushrooms1/3 cup julienned zucchini1/3 cup julienned carrot2/3 cup cut fresh asparagus (1-inch pieces)1/8 to 1/4 teaspoon dried basil1/3 cup grated Parmesan cheeseDash pepper

Preparation

Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.

Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender.

In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.