Mushroom Rice

This recipe is a perfect winter recipe. The mushrooms make it hearty without being too heavy, something I think everyone in cold-weather climates can appriciate in late February. This would be ideal next to some beef with some green beans on the side. It also would make a nice vegetarian meal along side some braised tofu. However you choose to serve this dish, we are sure you will like it.

Enjoy!

Mushroom Rice

Adapted from Epicurious (Gourmet, December 1997)


1 cup brown rice
2 1/2 cups low-sodium vegetable broth
1 pound crimini and shiitake mushrooms, sliced thick
1/2 bunch asparagus, trimmed and chopped into 1-2 inch pieces
4 scallions, sliced
1 tablespoon olive oil
1/4 cup dry white wine

In a heavy saucepan prepare rice according to package directions, using vegetable broth in place of water.

While rice is cooking, sauté mushrooms, asparagus and scallions in olive oil over medium-high heat until mushrooms are golden and any liquid is evaporated.

Add wine and simmer, stirring occasionally, until wine is evaporated.

Fluff rice with a fork and stir in mushrooms, asparagus and scallions.

Serves 4.