Vegetable-Rice Medley

• 6 fresh asparagus spears
• Vegetable cooking spray
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup sliced fresh shiitake mushroom caps
• 1 cup long-grain brown rice, uncooked
• 1 cup canned vegetable broth, undiluted
• 1/2 cup water
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1/8 teaspoon salt
• 1 (10-ounce) package frozen black-eyed peas, thawed
• 1 cup sliced carrot
• 1 cup sliced zucchini
• 1/4 cup chopped fresh parsley
• 2/3 cup grated Asiago cheese

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces; set aside.
2. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add mushrooms; saute 2 minutes. Add rice and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 35 minutes. Add asparagus, carrot, zucchini, and parsley. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a serving bowl; top with cheese.

vegetable cooking spray, onion, garlic, shiitake mushroom, longgrain brown rice, vegetable broth, water, white wine, basil, oregano, red pepper, salt, blackeyed peas, carrot, zucchini, parsley, cheese

Taken from www.myrecipes.com/recipe/vegetable-rice-medley (may not work)