Springtime Rice
Kathy Fagan
This dish is a great use for those fresh green asparagus spears.
Ingredients
- 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 tsp salt (optional)
Directions
- Preparation
- 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.
Nutrition Facts
Calories 249
Calories from Fat 108 (43%)
(19%)Total Fat 12g
(15%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(3%)Cholesterol 8mg
(13%)Sodium 315mg
(13%)Potassium 466mg
Total Carbohydrate 29g
(12%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(15%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.