Stir-Fried Wild Rice With Asparagus And Mushrooms - cooking recipe

Ingredients
    2 tablespoons extra virgin olive oil
    2 large shallots, finely chopped
    2 garlic cloves, minced
    8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
    1/2 teaspoon salt
    fresh ground black pepper, to taste
    2 tablespoons finely minced fresh parsley
    1 tablespoon finely minced fresh dill
    1 teaspoon grated lemon zest
    1 teaspoon fresh lemon thyme leaves (optional)
    1/2 cup vegetable broth or 1/2 cup water
    1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
    1 1/2 cups steamed wild rice
    1 1/2 cups steamed short-grain brown rice
Preparation
    In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
    Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
    Stir in the rices, mix well, and heat through.

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