Consumer Privacy Notice

Visit the St. Elizabeth Healthcare Privacy Policy and St. Elizabeth Physician's Privacy Policy for details regarding the categories of personal information collected through St. Elizabeth website properties and the organizational purpose(s) for which the information will be used to improve your digital consumer/patient experience. We do not sell or rent personally-identifying information collected.


Brown rice pilaf with asparagus and mushrooms

Updated: 2022-07-27

Pilaf is made by sauteing rice in oil. This version uses brown rice.

Serves 6
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 3 cups water
  • 1 teaspoon low-sodium chicken-flavored bouillon granules
  • 1 small onion, chopped (about 1/2 cup)
  • 1/2 pound fresh mushrooms, thinly sliced (about 2 cups)
  • 1/8 teaspoon ground nutmeg
  • 1/2 pound asparagus tips, cut in 1-inch pieces (about 2 cups)
  • 2 tablespoons finely grated Swiss cheese
  • 1/2 cup chopped fresh parsley

In a large saucepan, heat the olive oil over medium heat. Add the rice and saute until it begins to turn golden brown.

Slowly add the water, bouillon granules, onion, mushrooms and nutmeg. Bring mixture to a boil, reduce heat, cover and simmer for 30 minutes. Add water as needed to keep the mixture from drying out.

Add the asparagus tips, cover and cook another 5 minutes. Stir in the grated cheese. Garnish with parsley. Serve immediately.

Nutritional analysis per serving

Calories: 172

Total carbohydrate: 29 g


Dietary fiber:

Monounsaturated fat:

Protein: 5 g

Saturated fat:

Serving size: About 1 1/4 cups


Total fat: 4 g