Brown Rice Vegetable Pilaf

1 tbs. unsalted butter or margarine
1 small onion, finely chopped
1/2 lb white or crimini mushrooms wiped clean, thinly sliced
1 cup brown rice
2-2/3 cup chicken broth or substitute beef broth
1/8 tsp. grated nutmeg
Salt and pepper to taste
1/2 lb asparagus woody stalk parts removed, cut diagonally into 1-inch pieces
2 tbs. finely grated Swiss cheese

In medium sized non-stick saucepan, heat the butter or margarine and sauté the onion and mushrooms over medium heat for 7 to 8 min or until softened, stirring often. Add the rice and stir to coat, add the broth, nutmeg, salt and pepper, bring to a boil, cover, reduce heat, and simmer for 35 min. Stir in the asparagus, cover, and continue to cook for 5 min longer, or until the liquid is absorbed and the vegetables are tender.

Stir in cheese and serve hot.

Substitute broccoli when asparagus is not available.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.