Ingredients
- 1 Tbsp. olive oil
- 1 cup brown rice
- 3 cups water
- 1 cube low-sodium chicken bouillon
- 1 onion, chopped
- ½ lb. mushrooms, thinly sliced
- ⅛ tsp. nutmeg
- ½ lb. asparagus tips
- 2 Tbsp. grated Swiss cheese
- ½ cup chopped fresh parsley
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Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the rice and sauté until fragrant (1 minute).
- Add the water, bouillon, onion, mushrooms, and nutmeg. Bring mixture to a boil, reduce heat to low, cover and simmer until rice is cooked (40 minutes).
- Stir asparagus into the rice mixture, cover and cook until tender (5 minutes). Stir in the grated cheese and garnish with parsley. Serve immediately.