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Ingredients
- 1 cup brown rice, uncooked
- 1/2 cup water
- 1 WYLER'S Instant Bouillon Chicken Flavored Cube
- 1 lb. asparagus spears, cut into 1-1/2-inch lengths
- 1 small onion, finely chopped
- 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1 Tbsp. GREY POUPON Dijon Mustard
Method
- Cook rice as directed on package, omitting salt.
- Bring water to boil in large skillet; stir in bouillon until dissolved.
- Add vegetables; stir.
- Return to boil.
- Simmer on medium-low 5 min.
- or until asparagus is crisp-tender.
- Add rice; cook 3 min., stirring occasionally.
- Stir in sour cream and mustard; cook and stir 2 min.
- or until heated through.
