asparagus, wild rice, mushrooms

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Asparagus and Wild Rice Medley with Herbed Mushroom Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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2 cups vegetable stock

8 ounces fresh mushrooms -- wash, trim, halve

1/2 pound thin asparagus -- cut diagonally

into one-inch pieces

1 cup cooked Great Northern beans

1 tablespoon tamari soy sauce

1 tablespoon fresh parsley -- minced

1 teaspoon fresh thyme -- minced, or 1/4 teaspoon dried

1/2 teaspoon fresh marjoram -- minced, or 1/8 teaspoon dried

Salt and freshly ground pepper -- to taste

2 cups cooked white rice

2 cups cooked brown rice

1 cup cooked wild rice

 

Place stock and mushrooms in a saucepan and bring to a boil. Reduce heat to

medium and simmer until mushrooms soften, about 5 minutes. While mushrooms are

simmering, place asparagus pieces in a vegetable steamer and steam for 3 to 5

minutes, or until tender, and set aside. Transfer mushroom mixture to a blender

and puree with beans, tamari, parsley, thyme, marjoram, salt, and pepper.

Transfer mixture back to saucepan and taste to adjust seasonings. Meanwhile,

heat white, brown, and wild rice and toss to combine. Divide rice among 4

serving bowls and top with sauce. Distribute asparagus over top and serve.

Serves 4

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 428 Calories; 4g Fat (7.5% calories from

fat); 15g Protein; 84g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 1073mg

Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Mushrooms cooked and pureed with white beans in vegetable stock produce

a rich velvety sauce that cloaks this flavorful rice medley.

 

Nutr. Assoc. : 0 0 2087 2130706543 0 0 0 0 0 0 0 0 0

 

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