1 teaspoon olive oil
1 cup chopped red onion
1 cup brown rice
2 cups chicken broth
4 fresh asparagus spears, cut diagonally into 2-inch lengths, or 1 cup halved broccoli flowerets
2/3 cup frozen peas
1/3 cup sliced mushrooms
1 medium tomato, diced (about 1 cup)
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese

Directions
In a medium saucepan, heat oil over medium-high heat. Add onion. Cook, stirring, until softened, about 5 minutes. Add rice and broth; bring to a boil. Cover; reduce heat to low.

Simmer rice for 15 minutes. Stir in asparagus, peas, and mushrooms; simmer, covered, until veggies are tender and liquid is absorbed, about 4 minutes. Stir in tomato, parsley, and parmesan. Serve.

Serves 6