Asparagus and Mushroom Rice Medley Recipe

Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.