Brown rice contains more fiber and natural minerals and vitamin E than white rice does. Try it in this tasty main dish. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 cup brown rice and saute until grains turn golden brown. Slowly add 3 cups water, 1 teaspoon low-sodium chicken-flavored bouillon, 1 small onion chopped, 1/2 pound mushrooms sliced and 1/8 teaspoon nutmeg. Boil, reduce heat, cover and simmer 30 minutes. Add water as needed to keep from drying out. Cut 1/2 pound asparagus tips into 1-inch pieces. Stir into rice, cover and cook 5 minutes. Stir in 2 tablespoons finely grated Swiss cheese and garnish with fresh parsley.