Serves: 4
Total Calories: 349

2 cups uncooked instant rice
2 cups water
1 teaspoon olive oil
3 carrots, sliced (about 1 cup)
1 small onion, cut into 8 wedges
1 pound fresh asparagus spears, cut into 1-inch pieces
1 (8-ounce) package fresh whole mushrooms, quartered
1/3 cup water
1 teaspoon grated lemon peel
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Cook rice in water as directed on package.

2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion cook and stir 2 minutes. Add asparagus and mushrooms cook and stir 4 minutes or just until asparagus is crisp-tender.

3. Stir in water, lemon peel, thyme and pepper. Cover cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 250 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 30 mg 1% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 6 g 24% * Sugars: 7 g * Protein: 8 g * Vitamin A: 320% * Vitamin C: 25% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Vegetable or 2 1/2 Carbohydrate, 2 Vegetable

See Cook's Note: Asparagus

Nutritional Facts:

Serves: 4
Total Calories: 349
Calories from Fat: 18

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Cook's Note: Asparagus
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