Springtime Jasmine Rice Salad
Ingredients
- 12-15 asparagus spears, woody stems removed
- 2 tablespoons olive oil
- 3/4 cup uncooked brown jasmine rice
- 1 cup low-sodium chicken stock
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1 pint baby bella mushrooms, quartered
- 1/3 cup dry white wine
- 1/4 cup dried cherries, coarsely chopped
- salt & pepper
Instructions
- 1
Prepare rice according to directions on package, subbing in 1 cup chicken stock for the water. This will most likely take 30-40 minutes.
- 2
Preheat oven to 400 degrees F. Lay asparagus on a baking sheet and toss with 1/2 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20-22 minutes.
- 3
While asparagus is roasting, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced shallot with a pinch of salt. Saute until soft – about 3 minutes.
3 min - 4
Add chopped mushrooms, tossing to coat, and let cook for 4-5 minutes until soft and juicy.
- 5
Stir in garlic and cherries and cook for 30 seconds.
- 6
Increase heat a bit and add wine, cooking for 2-3 minutes. Reduce heat to low.
- 7
Toss in rice and asparagus, then serve. Season with additional salt and pepper if needed. Also delicious served cold!
