Rice with Asparagus Mushrooms and Toasted Sesame Seed Recipe

By Nanadi-2

Recipe by McCormick

Ingredients

• 1 cup Arborio rice
• 3 tablespoons McCormick® Sesame Seed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 package (8 ounces) sliced cremini (baby bella) mushrooms
• 1/2 pound asparagus, ends trimmed and cut into 1-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from mccormick.com

Preparation

Step 1

Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium; cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.
Meanwhile, heat large skillet on medium heat. Add sesame seed; cook and stir 3 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting.
Heat oil in same skillet. Add garlic; cook and stir on medium heat about 1 minute. Add mushrooms; cook and stir about 5 minutes or until lightly browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.
Stir vegetables, Parmesan cheese, toasted sesame seed and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.