Asparagus, Mushroom And Lemon Pilaf - cooking recipe

Ingredients

2 tbsp butter
1 tbsp vegetable oil
1 large red onion, finely chopped
3 cloves garlic, crushed
7 oz cremini mushrooms, quartered
1 1/2 cups basmati rice
1/2 cup red lentils
3/4 cup dry white wine
1 1/2 cups vegetable stock
2 tsp finely grated lemon peel
2 tbsp lemon juice
10 oz asparagus, trimmed
2 tbsp fresh lemon thyme leaves
2 tbsp toasted sliced almonds

Preparation

Heat the butter and oil in a large saucepan on medium-high heat. Cook the onion and garlic, stirring, until the onion softens. Add the mushrooms and cook, stirring, until just tender. Stir in the rice and lentils and cook, stirring, for 1 min. Add the wine and cook, stirring, until the liquid is absorbed.
Add the stock, lemon peel and juice, and 2 cups water; bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 20 mins or until the liquid is absorbed and rice is just tender.
Meanwhile, cut the asparagus in half lengthwise, then in half crosswise
Stir the asparagus, half of the thyme and 1/4 cup water into the pilaf. Cook, covered, on low heat, for about 5 mins or until the asparagus is tender.
Divide the pilaf among serving plates. Sprinkle with nuts and the remaining thyme.