Pink Rice Pilaf with Roasted Asparagus and Mushrooms

Pink Rice Pilaf with Roasted Asparagus and Mushrooms

Serves 4

This rice pilaf is made with SRI-grown Madagascar Pink Rice and organic ingredients. It takes only 25 minutes to make, is a nice addition to a meal, and goes well with most meat, poultry, fish, and vegetarian entrées. Reprinted from soon-to-be-published Gluten Free Throughout the Year, by Melissa Diane Smith.

Ingredients

1.5 cups gluten-free organic or homemade chicken broth 1 cup Lotus Foods Madagascar Pink Rice 1.5 cups locally grown thin asparagus cut into 1- to 1/5- inch pieces (woody ends removed) 8 oz. organic sliced mushrooms 1 small organic garlic clove, crushed and minced 3 Tbs. organic extra virgin olive oil, plus more for greasing cookie sheet 1 Tbs. organic butter or organic extra virgin olive oil 0.25 lemon, juiced 1 Tbs. chopped locally grown organic parsley

Directions

Bring broth and rice to a boil in pan. Cover, reduce heat, and simmer 20 minutes. Preheat oven to 400°F. Place asparagus, mushrooms, and garlic in bowl; add oil, and mix well to evenly coat. Spread asparagus mixture in single layer on lightly oiled cookie sheet, pouring any remaining oil and garlic over all. Roast 15 to 18 minutes, until tender. Add roasted vegetables to rice; mix in butter, lemon juice, and sea salt to taste. Sprinkle with chopped fresh parsley, and serve.

PER SERVING:

232 CAL; 5 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 33 G CARB; 5 MG CHOL; 161 MG SOD; 3 G FIBER; 2 G SUGARS

(Article reprinted from soon-to-be-published Gluten Free Throughout the Year, by Melissa Diane Smith, published in Better Nutrition Magazine, Volume 72, Number 4, April, 2010 Edition, page 60, www.betternutrition.com).