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3/4 cup uncooked brown or white rice	10 medium spears asparagus
2 1/4 cups chicken broth	1 medium zucchini, chopped
1/2 cup red onion, chopped	1/4 tsp pepper
3 Tblsp fresh parsley, minced

Cut asparagus spears into 1/2-inch pieces. Spray 2-quart saucepan with cooking spray. Cook rice over medium-high heat about 5 minutes, stirring occasionally, until rice begins to brown. Stir in 3/4 cup of broth and the onion; reduce heat to medium. Cook about 15 minutes, stirring occasionally and adding remaining broth 3/4 cup at a time as liquid is absorbed. Stir in asparagus, zucchini, and pepper. Cook 5 to 6 minutes, stirring occasionally, until all liquid is absorbed and rice is tender. Stir in parsley. I use brown rice and plan on cooking longer.