Ingredients
4
cups hot cooked instant rice or couscous (cooked as directed on package, omitting margarine and salt)
1
teaspoon olive oil
3
carrots, sliced (about 1 cup)
1
small onion, cut into 8 wedges
1
lb. fresh asparagus spears, cut into 1-inch pieces
1
(8-oz.) pkg. fresh whole mushrooms, quartered
1/3
cup water
1
teaspoon grated lemon peel
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
Preparation
While rice is cooking, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 2 minutes. Add asparagus and mushrooms; cook and stir 4 minutes or just until asparagus is crisp-tender.
Stir in water, lemon peel, thyme and pepper. Cover; cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.
