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Recipe submitted by kraftee, 06/22/06

Brown Rice Asparagus Casserole

Ingredients (use vegan versions):

    1/4 cup each walnuts, sunflower seeds, pumpkin seeds (or other nuts)
    3 large portabella mushrooms, chopped
    3 cloves garlic, crushed
    3 tablespoons oil blend (grapeseed, canola, olive or other)
    1 cup brown rice
    1 bunch asparagus, lightly steamed and cut into 1-2 inch pieces
    sea salt, pepper
    dash of curry powder
    herbs (opt)
    turmeric (opt)
    dash of lemon juice or balsamic vinegar (opt)

Directions:

Cook rice in rice cooker with 3 cups spring water until done.

Sauté garlic and mushrooms in oil on medium heat for 5-10 minutes. Don't let garlic turn brown. Mushrooms should be golden.

Add nuts and sauté another 5 minutes. Watch carefully to avoid burning the garlic or the nuts.

Combine mushrooms and nuts with rice, along with cooked asparagus.  Season to taste and toss all ingredients.

Very, very delicious!

Serves: 4

Preparation time: 30 min

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