Real Recipes From Real Home Cooks ®

asparagus mushroom rice

Recipe by
Janus Joy Miller
Friendswood, TX

Had to use up the asparagus and some dried mushrooms. It worked well!

yield 4 serving(s)
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For asparagus mushroom rice

  • 1 c
    dried mushrooms (morels preferred)
  • 2 c
    water, divided
  • garlic
  • 1/2 stick
    unsalted butter, gently melted (optional, to taste)
  • 1 c
    chicken or vegetable stock
  • 1 c
  • 1/4 tsp
    salt (more or less, as preferred)
  • 2 Tbsp
    mushroom spice by
  • 1 c
    jasmine rice
  • 1 lb
    fresh asparagus

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.