Another delightful recipe courtesy of Chef Eric…

Brown Rice and Spring Vegetable Salad:

Serves 4

1 cup uncooked brown rice

2 Tbl extra virgin olive oil

1 cup sliced crimini mushrooms

1 bunch of asparagus, chopped

2 scallions, sliced

½ cup frozen peas, thawed

Zest and juice of 1 lemon

2 Tbl finely chopped flat leaf parsley

Salt and pepper to taste

1. Cook the brown rice with 2 cups of water and a pinch of salt, according to rice package directions.  Allow to cool.
2. Sauté mushrooms and asparagus in the olive oil until tender.  Add the scallions, peas, lemon juice, and parsley.  Season with salt and pepper.  Toss with the rice and serve.