• 1 teaspoon virgin olive oil • 1 1/2 cups sliced mushrooms • 2 green onions, thinly chopped • 2 cloves garlic, minced • 1/8 teaspoon pepper • 1 cup long grain rice • 1 - 14.5 oz. can low fat chicken broth • 1/4 cup dry white wine • 1 1/2 cups water • 1 carrot, cut in julienne strips • 1/2 pound fresh asparagus spears, cut in pieces • 2 tablespoons grated lemon rind • 1/4 cup grated Parmesan cheese
Heat oil in nonstick saucepan over medium heat. Add green onions, mushrooms, minced garlic and pepper. Cook until crispy tender. Add rice and stir for 2 minutes. While stirring, add broth, wine and 1 1/2 cups water. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Stir in carrot, asparagus pieces, Parmesan cheese and lemon rind. Cover and let stand 5 minutes. Garnish with lemon slices and Italian parsley.
Per Serving: 165 Calories 2 Fat (11.2% calories from fat) 8g Protein 30g Carbohydrate 2g Dietary Fiber 3mg Cholesterol 212mg Sodium
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
