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Easy Eats

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Easy Eats > Rice with Asparagus Mushrooms and Toasted Sesame Seed
Rice with Asparagus Mushrooms and Toasted Sesame Seed
Rice with Asparagus Mushrooms and Toasted Sesame Seed Rice with Asparagus Mushrooms and Toasted Sesame Seed
This quick and easy twist on risotto is tossed with asparagus and mushrooms and toasted sesame seeds
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes

1 cup Arborio rice
3 tablespoons McCormick Sesame Seed
2 tablespoons olive oil
2 cloves garlic, minced
1 packaged (8 ounces) mushrooms
1/2 pound asparagus, ends trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt

Step 1  Step 1:
Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium; cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.
Step 2  Step 2:
Meanwhile, heat large skillet on medium heat. Add sesame seed; cook and stir 3 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.
Step 3  Step 3 :
Heat oil in same skillet. Add garlic; cook and stir on medium heat about 1 minute. Add mushrooms; cook and stir about 5 minutes or until lightly browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.
Step 4  Step 4:
Stir vegetables, Parmesan cheese, toasted sesame seed and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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