Marvelous Mushroom Pilaf with Walnuts

Heat olive oil in a large skillet over medium-high heat.

Add minced garlic and cook for about 30 seconds until fragrant, then add sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Stir in the asparagus pieces and cook for 3-4 minutes until the asparagus is tender-crisp.

Add the cooked brown rice to the skillet and stir to combine with the mushroom and asparagus mixture, cooking for 1-2 minutes to heat through.

Remove from heat and stir in the toasted walnuts, sliced green onions, and grated lemon peel.

Season with salt and ground black pepper to taste, tossing gently to distribute the seasonings evenly.

Divide the pilaf among four serving bowls and serve immediately while warm.