Asparagus Brown Rice Medley

Serving size:
 4 Servings


    • 1⁄2 c
    • onions (chopped)
    • 1 c
    • mushrooms (thinly sliced)
    • 2 c
    • asparagus (cut into 2" diagonal slices)
    • 2 t
    • peanut oil (or sesame oil)
    • 2 T
    • tamari (or soy sauce)
    • 2 c
    • brown rice (cooked, cold)
    • 1⁄2 c
    • celery (thinly sliced)
    • 1
    • red bell pepper (cut into thin strips)
15 minutes
Ready in
15 minutes


Reminiscent of fried rice, this quick dish is a different way to enjoy asparagus.

Recipe adapted from the Michigan Asparagus Advisory Board


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.


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


Special Diets: 

Food Allergies: