Wild Asparagus and Mushroom Rice

2 cups wild rice mix

½ white onion

4 cups chicken stock

3 cloves garlic

1 bunch fresh asparagus

1 Tsp dried sage

1 cup crimini mushrooms



Sauté chopped onion (#2) and garlic (#1) in pre-heated 3 quart with 2 Tbl olive oil. Add rice and brown, 5-7 minutes. Add stock and cook for 30-35 minutes on medium low simmer. Add asparagus, sliced in 1 inch pieces, and sliced crimini mushrooms for the last 5-7 minutes. Salt and pepper to taste and serve.

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