1/4 cup olive oil
1 garlic clove-minced
1 bunch asparagus spears-cut into 1 inch pieces
2 portabello mushrooms-cut into small strips
1 red bell pepper-chopped
1 large garden tomato-chopped
3 cups rice-cooked
1/2 cup asisago cheese-grated
Heat oil in large skillet over medium heat until hot. Add garlic, asparagus, mushrooms and pepper. Cook and stir 5-10 minutes until vegetables are tender. Add rice, cheese and tomato. Stir until well belended and heated through.
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