Chef:  Carol D'Anca
Makes:  Four Servings
Prep Time: 30 minutes
Cook Time: 45 minutes

 

Ingredients

  • 2 c of short grain brown rice
  • 2 – 1 oz. packages of dried porcini mushrooms – remove from the package and soak in warm water for 30 minutes.   Reserve the water after soaking.
  • 1 or 2 large yellow onions – diced
  • 1 lb of asparagus, trimmed and cut into 1 1/2 “pieces
  • 3 cloves of garlic - minced
  • ¼ - ½ c white wine (if desired)
  • Fresh ground black pepper
  • Red Pepper Flakes
  • 1/3 c parsley – chopped coarsely (can also substitute chopped fresh rosemary)

Directions

  1. Place the brown rice in a heavy pan and cover with 2” of water.  Bring to a boil, stir once, cover and simmer until tender - about 35 – 45 minutes.
  2. While the rice is steaming, begin sautéing all other ingredients in a large pan except the red pepper flakes and parsley.  Use small amounts of the soaking water from the mushrooms and a splash of white wine for sautéing.
  3. Start with the onions as they will take the longest, then add the asparagus, garlic and rest of ingredients.

www.foodnotmeds.com

Comment

Print Friendly and PDF