“Rice to the Rescue!” Recipe Contest Winner - Kathy Fagan Yield: Makes 6 servings.

1/4 cup olive oil 1 clove garlic, minced 1 bunch asparagus spears, cut into 1-inch pieces (3 cups) 2 portobello mushrooms, cut into strips 1 red bell pepper, chopped 3 cups cooked rice 1/2 cup grated Asiago cheese 1/2 teaspoon salt (optional)   Heat oil in large skillet over medium heat until hot. Add garlic, asparagus, mushrooms and pepper; cook about 10 minutes, stirring frequently, or until tender. Add rice, cheese and salt. Stir until well blended; heat thoroughly.

Meal Part: Side Dish   Preparation: Quick and Easy   Special Diets: Low-Cholesterol, Vegetarian   Main Ingredient: Cheese, Vegetables   Cuisine Type: Italian

Nutrition Facts Calories 250   % Daily Value* Total Fat 13g Cholesterol 10mg Sodium 290mg Total Carbohydrate 28g Dietary Fiber 3g Protein 7g