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Rice with Mushroom and Asparagus
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Rice with Mushroom and Asparagus

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.
Course Side Dish
Cuisine American
Keyword paleo, side dish, Special Diet, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 188kcal

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 | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 114mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g