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Brown Rice Italian Medley

Yield Makes 4 Servings


  • 1 cup Mahatma® or Carolina® Whole Grain Brown Rice
  • 1 tablespoon olive oil
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
  • 1/2 cup each, red and yellow bell peppers, diced
  • 1/4 cup pine nuts
  • salt and pepper, optional
  • 1/4 cup parmesan cheese, shredded

How to Make It

  1. Prepare rice according to package directions.

    Heat oil in a large skillet over medium heat. Add asparagus and peppers and sauté 5 minutes, or until crisp, tender. Stir in pine nuts and rice and heat through. Season with salt and pepper, if desired. Serve topped with Parmesan cheese.

    Calories: 260 /serving
    Total fat: 9 g
    Sat. fat: 2 g
    Trans fat: 0 g
    Cholesterol: 10 mg
    Sodium: 90 mg
    Carbohydrates: 38 g
    Fiber: 4 g
    Protein: 9 g