• 2 cups brown cooked brown rice (we used family sized microwavable brown rice, cook your own in advance to save $$)
• 1 cups of vegetable or chicken stock
• 2 tsp minced garlic or 2 garlic cloves
• 2 TBSP lemon juice
• ½ cup parmesan cheese
• 1 cup frozen peas (or fresh if you can find them)
• 1 bunch of asparagus
• 4 cups spinach (or any other leafy greens)
• ½ cup pine nuts

1. Prep: Chop asparagus, crush garlic, grate parmesan.
2. Heat pan on low- medium heat, add pine nuts and cook for 2-3 mins until they are slightly golden. Remove and put aside.
3. Drizzle olive oil in a pan, add asparagus and garlic, cooked rice, peas, parmesan, lemon juice, stock and a pinch of salt and pepper.
4. Bring stock to boil then simmer for further 6-8 mins until the liquid has dissolved, stirring regularly.
5. Stir through toasted pine nuts and spinach until spinach has wilted down.

Serve with fresh parsley.