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FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

2 CUPS OF THINLY SLICE MUSHROOMS

2 TEASPOONS OF OLIVE OIL

1 ½ CUP OF CUT ASPARAGUS

1 TEASPOON OF MINCED PEELED FRESH GINGER

¼ TEASPOON OF SALT

½ TEASPOON OF BLACK PEPPER

3 TABLESPOONS OF CHOPPED PECANS

1 TABLESPOON OF SOY SAUCE

¼ CUP OF FROZEN CORN

¼ CUP OF FROZEN PEAS

1 BOX OF INSTANT BROWN RICE

2 CUPS OF CHICKEN BROTH

CUT THE MUSHROOMS AND ASPARAGUS, SET ASIDE. DEFROST THE PEAS AND CORN, SET ASIDE. MINCE THE GINGER AND CHOP THE PECANS, SET ASIDE. HEAT TO BOILING THE CHICKEN BROTH AND ADD THE OLIVE OIL, BROWN RICE, MUSHROOMS, ASPARAGUS, PEAS, CORN, SOY SAUCE, SALT, PEPPER, GINGER AND PECANS. RETURN TO A BOIL AND THEN COVER AND REDUCE HEAT TO SIMMER. ABOUT 7 TO 10 MINUTES LATER, CHECK TO SEE IF ALL LIQUID HAS BEEN ABSORBED. IF ALL LIQUID HAS BEEN ABSORBED REMOVE FROM HEAT. SERVE WITH ANY MEAT YOU LIKE OR JUST HAVE THIS AS A LIGHT AND HEALTHY DINNER. ENJOY!!

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