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Rice with Asparagus Mushrooms and Toasted Sesame Seed

This quick and easy twist on risotto is tossed with asparagus and mushrooms and toasted sesame seeds.

Ingredients
Serves:
Directions
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium; cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.

  • Meanwhile, heat large skillet on medium heat. Add sesame seed; cook and stir 3 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.

  • Heat oil in same skillet. Add garlic; cook and stir on medium heat about 1 minute. Add mushrooms; cook and stir about 5 minutes or until lightly browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.

  • Stir vegetables, Parmesan cheese, toasted sesame seed and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.

Nutrition information

(Amount per serving)

  • Calories: 262Cholesterol: 10mg
  • Sodium: 562mgProtein: 11g
  • Total Fat: 14gFiber: 2g
  • Carbohydrate: 23g

Ratings & Reviews: 1

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Comments

  • Sylvia on 06/01/2013

    I cut the recipe in half...and it still could have fed four. It was absolutely delicious!!!!

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