asparagus mushroom rice

How To Make asparagus mushroom rice

• 1

  Soak the dried mushrooms in 1 cup of water for at least half an hour, or presoak them in the refrigerator.
• 2

  Lightly toast the garlic with a bit of butter or cooking spray in the pot you will use to cook the rice.
• 3

  Add chicken stock, remaining water, salt, and mushroom seasoning, and bring a boil.
• 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.
• 5

  While rice is cooking: drain the mushrooms and pat them dry.
• 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).
• 7

  Gently stir the mushrooms and asparagus into the rice after it has cooked about half an hour.
• 8

  Still on low heat, cover, and let the mixture continue to cook until the rice is done and the water has all evaporated.
• 9

  Optional: when the rice is done, refrigerate for 24 hours, then reheat and serve. It really is SO much better the next day.
• 10

  Also optional: butter the hot rice before serving.
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