1 1/2 cups water
1/2 teaspoon chicken flavored bouillon granules
2 cloves garlic, minced
1/2 cup brown rice, uncooked
1/4 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese

Combine first 3 ingredients in a saucepan and bring to boil. Stir in rice, cover and simmer for 45 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add asparagus and saute for 5 minutes. Add mushrooms, peppers and green onion and continue to saute for 3 minutes or until vegetables are crisp tender. Combine vegetables, rice and Parmesan cheese and toss to mix well.

Makes 6 Servings
Serving Size: 6 ounces