Instructions: In a saucepan heat the margarine and saute the onions and mushrooms over medium heat until softened. Add the rice and stir. Add the water, bouillon cube and nutmeg. Bring mixture to a boil, reduce heat, cover and simmer for 35 minutes.

Cut asparagus into 1-inch pieces (discard woody stems). Stir asparagus into the rice mixture, cover, and cook another 5 minutes. Stir in the grated cheese and garnish generously with parsley.

This recipe yields 6 servings.

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