Ingredients

1. In a small saucepan, heat the stock and keep warm over low heat.
2. In a large, heavy bottomed pot, heat over medium heat. Add shallots and garlic and saute*, stirring frequently, until shallots are translucent, about 2-3 minutes.
3. To the shallots, add brown rice and cook for an additional minute, stirring often. Add salt, pepper and 1 cup of vegetable stock. Let simmer, stirring frequently, until most of the stock has been absorbed, about 4-5 minutes. Continue adding the remaining stock, 1 cup at a time, stirring frequently, for approximately 25 minutes, or until brown rice is cooked through and slightly chewy.
4. Add chopped asparagus and frozen peas with the last addition of stock – let simmer, while stirring frequently, a final 6-7 minutes, or until stock has been absorbed, asparagus is crisp tender and peas are warmed through.
5. Remove from heat. Stir in lemon zest, parsley, and nutritional yeast (if using). Add additional salt and pepper to taste, if necessary.

*No Oil Saute: Heat the pan over medium heat. Once a splash of water creates beads on the pan, the pan is at temperature and ready for a no-oil saute.  Add shallots and garlic along with a splash of water, vegetable broth or mushroom broth.

Directions

• 2 Shallot (finely chopped)
• 2 cloves Garlic (minced)
• 1 1/2 cups Long Grain Brown Rice
• 1/2 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 bunch Asparagus (woody part snapped off and chopped into 1-inch pieces)
• 1 cup Frozen Green Peas
• 1 Lemon (zested)
• 1/2 bunch Parsley (finely chopped)
• 1 tbsp Nutritional Yeast

Tips

• Try substituting rice with farro for a different texture!