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Rice with Asparagus  Mushrooms and Toasted Sesame Seed
salads sides

Rice with Asparagus Mushrooms and Toasted Sesame Seed

(5.0 Average )
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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