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.
Servings: 4 people
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