Shelly's Recipe

SPRINGTIME RICE

Category: Rice/Risotto

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 tsp 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. Serves 6