Vegetable Rice Simple Side Dish

Found in a torn out recipe from a magazine but I don't know which one now. I love the flavors of this side dish and have tweaked it based on what veggie is fresh or in season. In place of the asparagus I have used snow peas or just used more zucchini and carrots if I could not find nice asparagus.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄2 cups chicken broth, low-fat, low sodium, no MSG
• 2⁄3 cup  uncooked long  grain
• 1⁄4 cup sweet onion, finely chopped
• 3  tablespoons butter
• 1  cup fresh mushrooms, sliced
• 2⁄3 cup zucchini, julienned
• 2⁄3 cup carrot, julienned
• 1 1⁄3 cups fresh asparagus, cut into 1 inch pieces
• 1⁄4 teaspoon dried basil
• 2⁄3 cup parmesan cheese, grated
•  fresh ground pepper

Directions

1. Pour broth into a saucepan; bring to a boil. Add rice and reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
2. In a large skillet, saute onion in butter for 3-4 minutes. Add the mushrooms, zucchini and carrot; saute for 3-5 minutes longer or until they are crisp tender. Add asparagus and basil, cook; uncovered over medium-low heat for 5-7 minutes or until asparagus is crisp tender.
3. In a serving bowl, combine the rice, veggie mixture, Parmesan cheese and freshly ground pepper. Serve immediately.