1 tablespoon olive oil
1 cup (about 2 ounces) sliced fresh shiitake mushrooms
1 cup asparagus spears, cut into 1-inch pieces
1 clove garlic, minced
3 cups cooked brown rice
1/4 cup pine nuts, toasted*
1/4 cup sliced green onions
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Baked chicken (optional)
Heat oil in large skillet over medium-high heat until hot. Add mushrooms, asparagus and garlic; cook and stir 1 to 2 minutes or until tender. Add rice, nuts, onions, lemon peel, salt and pepper. Stir until well blended; heat thoroughly. Serve with chicken.
*To toast nuts, place on baking sheet. Bake at 350 degrees 5 to 7 minutes or until lightly browned.