Beef With Spring Vegetables And Mushroom-Asparagus Rice - cooking recipe

Ingredients

1 tablespoon olive oil, divided
8 ounces assorted fresh mushrooms (such as button, cremini, or small forest mushrooms), sliced
2 cups cut-up asparagus
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 (8.8 ounce) package UNCLE BEN'S(R) Long Grain & Wild READY RICE(R)
2 teaspoons chopped fresh thyme
1 (15 ounce) package beef roast au jus
2 cups fresh snow peas
1/2 red bell pepper

Preparation

In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.