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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cups sliced mushrooms
- 2 cloves garlic, chopped
- 1/2 cup dry white wine or chicken broth
- 1 (7 ounce) package Green Giant(R) Riced Cauliflower Medley
- 12 ounces asparagus, cut into 2-inch pieces
- 1/4 cup grated Parmesan cheese
Method
- Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
- Add mushrooms and garlic and cook 3 minutes.
- Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
- Stir in Green Giant(R) Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
- Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
