Categories: Pasta

Ingredients

• Nonstick cooking spray
• 1 small onion, cut into thin wedges
• 1 cup fresh cremini mushrooms, halved
• 1 small red sweet pepper, cut into bite-sized strips
• 8 fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
• 1 tbsp olive oil
• salt and pepper
• 3/4 cup uncooked instant brown rice
• 2 garlic cloves, minced
• 1 3/4 cups water
• 1/3 cup dry white wine
• 2 tbsp basil pesto
• 2 tbsp shredded Parmesan

Directions

1. Coat a 15×10×1-inch baking pan with cooking spray. Place onion wedges, mushrooms, sweet pepper and asparagus in prepared baking pan. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Roast uncovered in a 425 oven about 20 minutes, stirring once or twice.

2. Coat a medium nonstick saucepan with cooking spray. Heat over medium heat; add rice and garlic. Cook and stir 2-3 minutes. Remove saucepan from heat.

3. Meanwhile, in a small saucepan, bring the water to a boil; reduce heat. Cover and keep water simmering. Carefully stir wine into rice mixture. Cook over medium heat until liquid is absorbed. Stir 1/2 cup water into rice. Stir constantly until liquid is absorbed. Repeat with remaining water.

4. Gently stir pesto and vegetables into rice mixture; heat through. Sprinkle with Parmesan.

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