Brown Rice
and Shiitake Pilaf
- 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.
*To toast nuts, place on
baking sheet. Bake at 350 degrees F. 5 to 7 minutes or until
lightly browned.
Recipe provided courtesy
of USA Rice Federation.
