Mock Risotto

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1/2 cup (3 1/4 ounces) whole grain brown rice

1/2 cup (3 1/2 ounces) pearl barley

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

Pinch crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper

2 1/2 cups low-sodium chicken broth

1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups

6 ounces cremini mushrooms, quartered, 2 cups

2 ounces 1/3 less fat cream cheese

1 tablespoon grated Parmesan cheese

2 tablespoons chopped fresh chives

1/2 teaspoon grated lemon zest

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