Pilaf is made by sauteing rice in oil. This version uses brown rice.

In a large saucepan, heat the olive oil over medium heat. Add the rice and saute until it begins to turn golden brown.

Slowly add the water, bouillon granules, onion, mushrooms and nutmeg. Bring mixture to a boil, reduce heat, cover and simmer for 30 minutes. Add water as needed to keep the mixture from drying out.

Add the asparagus tips, cover and cook another 5 minutes. Stir in the grated cheese. Garnish with parsley. Serve immediately.

• 1 tablespoon olive oil
• 1 cup brown rice
• 3 cups water
• 1 teaspoon low-sodium chicken-flavored bouillon granules
• 1 small onion, chopped (about 1/2 cup)
• 1/2 pound fresh mushrooms, thinly sliced (about 2 cups)
• 1/8 teaspoon ground nutmeg
• 1/2 pound asparagus tips, cut in 1-inch pieces (about 2 cups)
• 2 tablespoons finely grated Swiss cheese
• 1/2 cup chopped fresh parsley