3 c. cooked brown rice
1 lb. asparagus, sliced 1" diagonals & cooked
1/4 c. minced fresh chives
2 scallions, minced
2 tbsp. minced parsley
1/4 c. raisins
1/4 c. fresh baby peas
2 tsp. olive oil
2 tbsp. lemon juice, fresh
2 cloves garlic, minced
1 shallot, minced
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
Parmesan for topping

In a large bowl combine rice, asparagus, chives, scallions, parsley, raisins and peas. In a small bowl combine olive oil, lemon juice, garlic, shallot, basil, oregano and thyme. Pour over rice mixture and toss (not crush). May be served immediately but its better if left to marinate at room temperature for a while. Top with generous amount of Parmesan.