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® Riced Cauliflower Medley
• 12 ounces asparagus, cut into 2-inch pieces
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
2. Add mushrooms and garlic and cook 3 minutes.
3. Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
4. Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
5. Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.