Heat oil. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes. Add thyme and cook 1 minute, until fragrant.
Add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper.
Originally Submitted
10/20/2008
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You can add this Wild Mushroon Asparagus Rice recipe to your own private DesktopCookbook.