- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 bunch asparagus spears, cut into 1-inch pieces (3 cups)
- 2 portobello mushrooms, cut into strips
- 1 red bell pepper, chopped
- 3 cups cooked rice
- 1/2 cup grated Asiago cheese
- 1/2 teaspoon salt (optional)
Heat oil in large skillet over medium heat until hot. Add garlic, asparagus, mushrooms and pepper; cook about 10 minutes, stirring frequently, or until tender. Add rice, cheese and salt. Stir until well blended; heat thoroughly.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
250 calories; 13g total fat; 10mg cholesterol; 290mg sodium; 28g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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