1 c. Short grain brown rice
1 c. Chicken stock
Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.
Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme
And add to
1 T olive oil
in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.
Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper
Stir constantly until liquid almost disolves
Slowly add
4-5 cups water
1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.
Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms
Stir together until cheese is melted. Serve immediately...
Makes 4 servings
Adapted from various recipes.
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