Total Time: 55 min.
Prep Time: 10 min.
Cooking Time: 45 min.
Yield: 6 servings, about ¾ cup each

Ingredients:
1 Tbsp. olive oil
8 oz. sliced mushrooms
1 medium onion, chopped
1 cup dry brown rice
3 cups low-sodium organic chicken broth
1 dash ground nutmeg
8 oz. asparagus tips (1-inch pieces) (about 2 cups)
2 Tbsp. shredded Parmesan cheese
3 Tbsp. chopped fresh parsley

Preparation:
1. Heat oil in large saucepan over medium heat.
2. Add mushrooms and onion; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid and onion begins to soften.

3. Add rice; cook, stirring frequently, for 1 to 2 minutes or until rice is coated.
4. Slowly add broth and nutmeg. Bring mixture to a boil; reduce heat to low, gently boil, covered, for 30 minutes.
5. Add asparagus; cook, covered, for 5 minutes.
6. Add cheese; mix well.
7. Garnish generously with parsley.

Nutritional Information (per serving):

P90X/P90X2 Portions (per serving)

Body Beast Portions (per serving)