Rice with mushrooms and steamed asparagus

Name: Rice with mushrooms and steamed asparagus
Cuisine: European, Mediterranean
Ingredients: * 2 tablespoons extra-virgin olive oil; * 1 tablespoon unsalted butter; * 1¼ cups coarsely chopped onion (about 6 ounces); * 2 cups coarsely chopped cremini or portobello mushrooms; * 1 teaspoon herbes de Provence; * 2 cups rice; * 4 cups light chicken stock,; * ½ teaspoon salt; * ¼ teaspoon freshly ground black pepper; * 18 stalks asparagus with firm tips

3 steps

Updated at: Thu, 17 Aug 2023 02:48:50 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories344.1 kcal (17%)

Total Fat7.2 g (10%)

Carbs61.4 g (24%)

Sugars2.5 g (3%)

Protein7.8 g (16%)

Sodium293.8 mg (15%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsextra-virgin olive oil

1 tablespoonunsalted butter

1 ¼ cupsonion

coarsely chopped

2 cupscremini mushrooms

coarsely chopped, or portobello

1 teaspoonherbes de Provence

2 cupsrice

4 cupslight chicken stock

½ teaspoonsalt

¼ teaspoonblack pepper

freshly ground

18 stalksasparagus

with firm tips

Instructions

Step 1

1. Heat the oil and butter in a large saucepan and saulé the onion for about 2 minutes, until it is almost transparent. Add the mushrooms and herbes de Provence and cook for another 2 minutes. Stir in the rice, chicken stock, salt, and pepper and bring to a boil, stirring occasionally. Cover tightly, reduce the heal to very low, and cook for about 15 minutes, until most of the liquid has been absorbed.

Step 2

2. While the rice is cooking, using a vegetable peeler, peel the lower third of the stalks or cut them off and discard.

Step 3

3. After the rice has cooked for 15 minutes, lay the asparagus on top of it and continue cooking for anolher 10 minutes, or until the asparagus is cooked but still firm.