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!

White Mushrooms

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.