salads sides

Rice with Toasted Sesame, Asparagus and Mushrooms

No continuous stirring is necessary with this quick and easy twist on risotto. Toasted sesame seed add nutty contrast to the creamy texture of the rice.
10m
PREP TIME
20m
COOK TIME
226
CALORIES
8
INGREDIENTS

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Ingredients 4 (1 cup) Servings

  • 1 cup Arborio rice
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 package (8 ounces) sliced cremini (baby bella) mushrooms
  • 1/2 pound asparagus, ends trimmed, cut into 1-inch pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons McCormick Gourmet™ Organic Toasted Sesame Seed
  • 1/2 teaspoon salt

INSTRUCTIONS

  • 1 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
  • 2 Meanwhile, heat oil in large nonstick skillet on medium heat. Add garlic; cook and stir 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
  • 3 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

(per Serving)

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