This Rice with Mushroom and Asparagus recipe makes a perfect summer side dish for you and your family! It’s a quick and easy rice recipe that uses veggies, fresh parsley, and feta for garnishing.

Close up of a plate of rice with mushroom and asparagus with a fork.Hey, guys! How are you?

First, I would like to start this post with an apology. These past days I wasn’t here a lot. The last time I posted a recipe was Tuesday when I shared with you my favorite beans with sausage recipe. If you keep up with my blog, you may know my family was here for three weeks. I just wanted to spend all my time with them. They live in Brazil and we don’t see each other as much as I wish. They left Canada today and I am a little sad. I already miss them a lot! It is so good to have everybody you love beside you. I just feel happier when we are all together. Family is the best thing we have in life. But I am lucky that my in-laws are from Canada and I get the chance to visit them often too.Step by step instructional photos showing the mushrooms in a pan and then asparagus added in.

Food always helps cheer me up when I am sad, especially recipes that remind me of my childhood. As I already said a thousand times on this blog, Brazilians love rice and as a good Brazilian girl, I am a huge fan of this yummy grain. So once more, I switched things up by adding mushrooms and asparagus to my traditional rice recipe like I did with my Leek Kalamata Rice and it was delicious. Got extra mushrooms? Try my Chicken and Mushroom Recipe

Two plates of mushroom and asparagus, both with forks.

I love this recipe because it comes together in less than 15 minutes and doesn’t require any complicated steps. Sounds pretty good to me! This recipe makes a perfect summer side dish for you and your family! It’s a quick and easy rice recipe that uses veggies, fresh parsley, and feta for garnishing. This simple dish has all your sides covered and pairs really well with beans made in a pressure cooker, some type of meat like rosemary and lemon roasted chicken breasts, roasted lemon chicken legs, or my foil-baked salmon recipe. One last thing, you can read through my instructions on how to make fluffy rice if you want a quick refresher on how to cook your rice. I hope you enjoy this recipe and get inspired to give it a try.

If you prefer something lighter than rice, you should try my Mushroom Cauliflower Rice Skillet Recipe (Web Story) and Spicy Chicken with Cauliflower Rice.

Rice with Mushroom and Asparagus

3.35 from 41 votes
Author: Olivia Ribas
Servings4 people
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
This Rice with Mushroom and Asparagus recipe makes a perfect summer side dish for you and your family! It's a quick and easy rice recipe that uses veggies, and fresh parsley and feta for garnishing.
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Ingredients 
 

  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 cups mushroom, diced
  • 1 cup asparagus (the spears should be cut at a diagonal in 1- and 2-inch pieces)
  • 2 cups cooked rice
  • 1 tsp fresh parsley chopped
  • 2 tbsp feta cheese don't add cheese if you want to make it paleo-friendly

Instructions 

  • In a medium-sized skillet, heat olive oil over medium-high heat.
  • Add garlic and cook for about 30 seconds.
  • Add mushrooms. Cook and stir for about 5 minutes or until lightly browned and tender. Don’t cover the skillet or you will steam the mushrooms instead of sauté them.
  • Add asparagus. Cook and stir about 3 to 4 minutes or until tender-crisp.
  • Add the rice, salt, and pepper. Stir to coat the rice with the mushroom and asparagus.
  • Cook for about 2-3 minutes.
  • Garnish with fresh parsley and feta cheese before serving. Enjoy!

Notes

  • Before you cook your rice, make sure to rinse it.
  • You can use any type of mushrooms such as baby bellas, white mushrooms, and portabello mushrooms
  • Make sure you remove the woody ends of the asparagus before cooking with it.
  • To store: You can store leftover rice with mushrooms and asparagus in an airtight container in the fridge for up to 4 days.
  • To reheat: Reheat leftovers in the microwave.
  • To freeze: Freeze any leftovers in a freezer-safe airtight bag for up to 3 months. Thaw before reheating.

Nutrition

Serving: 1/4, Calories: 188kcal, Carbohydrates: 29g, Protein: 6g, Fat: 6g, Cholesterol: 10mg, Sodium: 114mg, Potassium: 82mg, Fiber: 2g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Rice Recipes!

A bowl of leek kalamata rice.

Leek Kalamata Rice

Rice with Roasted Butternut Squash and Dried Cranberries.

Rice with Roasted Butternut Squash and Dried Cranberries

Rice with Balsamic Onions and Shrimp.

Rice with Balsamic Onions and Shrimp

Rice with Mushroom and Asparagus
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.35 from 41 votes (38 ratings without comment)

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13 Comments

  1. Natalie @ Tastes Lovely says:

    I’m sorry your family just left. That must be so hard. I get sad when my sister leaves, and she only lives 10 minutes away! Haha! This rice dish looks delicious!

  2. Julia says:

    Aww I’m glad you were able to spend so much time with them but it is always sad to see family go. Especially if you know it will be a while before you see them again. I absolutely use comforting food to cheer me up as well, and this healthy rice with veggies looks perfect. Filling, yet light and healthy. Chin up, girl, I’m sending a big hug your way.

  3. Sarah @Whole and Heavenly Oven says:

    Hugs ,girl! It’s always a bummer to see family go, but it sounds like you had a much-deserved little vacay and that’s always nice. 🙂 This rice looks like the perfect comfort food! Mushrooms and asparagus totally belong together!

  4. Anu-My Ginger Garlic Kitchen says:

    What a lovely looking flavorsome rice! Lovely share! 🙂

  5. Yury says:

    it was wonderful, I added some tofu and made a full meal of it…everyone loved it

  6. Elizabeth Davis says:

    This is DELICIOUS!!! Thank you for sharing!! I will be making it again, and again…and again!! So easy and oh so YUMMY!

    1. Olivia Ribas says:

      Elizabeth, thanks a lot for stopping by and leaving a comment. I am very happy you enjoyed this recipe 😉

  7. Karen says:

    Substituted shallot for garlic.  Added splash of lemon juice and. 3 pats of butter.  Didn’t have  feta so I used Parmesan.  Yummy.  It was all gone

    1. Olivia Ribas says:

      Mm… It sounds yummy!

  8. Gretha says:

    An easy and tasty way to use up what I had in the ‘fridge. I didn’t measure anything and used leftover brown rice which worked out nicely. I’m thinking next time I might add some toasted pine nuts and/or a little squeeze of lemon but my husband said, “leave it alone, don’t change the recipe” – he loves it as it is  😀

    1. Olivia Ribas says:

      So happy to hear your and your husband enjoyed this recipe. I’ve already made it with a little squeeze of lemon and I liked it too. My husband prefers without it.

  9. Anne says:

    Can cauliflower rice replace regular rice in this recipe?

    1. Olivia Ribas says:

      Yes I believe you can.