Asparagus Brown Rice Medley
Yield
4 Servings
Prep time
15 mins
Courses
Entrée | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source
Recipe adapted from the Michigan Asparagus Advisory Board

Ingredients

2 casparagus (cut into 2" diagonal slices)
1 cmushrooms (thinly sliced)
1⁄2 conions (chopped)
1 red bell pepper (cut into thin strips)
1⁄2 ccelery (thinly sliced)
2 cbrown rice (cooked, cold)
2 Ttamari (or soy sauce)
2 tpeanut oil (or sesame oil)

Instructions

Heat oil in large skillet or wok; add asparagus, mushrooms, onions, bell pepper and celery and stir-fry about 5-10 minutes, until the vegetables are cooked but still crisp. Fold in the brown rice and tamari and continue to stir-fry until heated through. Serve hot.

Notes

Any type of mushrooms can be used--try shiitakes or morels to make the dish more special.

Recipe adapted from the Michigan Asparagus Advisory Board