Rice with Mushroom and Asparagus

• Vegetarian
• Gluten free

• Produce

  • 1 cup Asparagus
  • 2 Garlic cloves
  • 2 cups Mushroom
  • 1 tsp Parsley, fresh

• Pasta & Grains

  • 2 cups Rice, cooked

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Feta cheese

Found on primaverakitchen.com

Description

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 cups (200g) mushroom, diced
• 1 cup (94g) 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 (dont add cheese if you want to make it paleo-friendly)

Directions

• 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 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!