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Rice with Asparagus  Mushrooms and Toasted Sesame Seed
salads sides

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.
  • 10m

    prep time

  • 30m

    Cook Time

  • 262

    Calories

  • 8

    Ingredients

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Ingredients

4

Servings

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

Instructions

  • 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 (per Serving)

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