asparagus mushroom rice

How To Make asparagus mushroom rice

• Step 1
  Soak the dried mushrooms in 1 cup of water for at least half an hour, or presoak them in the refrigerator.
• Step 2
  Lightly toast the garlic with a bit of butter or cooking spray in the pot you will use to cook the rice.
• Step 3
  Add chicken stock, remaining water, salt, and mushroom seasoning, and bring a boil.
• Step 4
  Add the rice (rinsed if preferred), reduce heat to low, cover, and simmer 30 minutes until rice is almost done but still a bit crunchy. Some folks rinse rice, others don't. I think it depends upon the source of the rice. If you rinse, use just 3/4 cups water plus the cup of stock for the cooking.
• Step 5
  While rice is cooking: drain the mushrooms and pat them dry.
• Step 6
  Chop the mushrooms into rice sized bits, and the asparagus small enough to blend well with the rice - maybe a centimeter in size (not quite half an inch).
• Step 7
  Gently stir the mushrooms and asparagus into the rice after it has cooked about half an hour.
• Step 8
  Still on low heat, cover, and let the mixture continue to cook until the rice is done and the water has all evaporated.
• Step 9
  Optional: when the rice is done, refrigerate for 24 hours, then reheat and serve. It really is SO much better the next day.
• Step 10
  Also optional: butter the hot rice before serving.
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