- 2 cups water
- 1 cup long-grain brown rice
- 2½ cups sliced shiitake mushrooms
- 2 cups asparagus, ends trimmed (and discarded), then chopped into 1-inch lengths
- 2 cups green peas (thawed if frozen)
- 3 large green onions, white and green parts chopped (about ½ cup)
- ¼ cup pecan halves, chopped (optional)
- 1 tablespoon finely chopped fresh tarragon
- ¼ cup lemon juice
- 1 tablespoon mustard (I like Dijon or stoneground)
- 1 medium clove garlic
- Bring the water and rice to a boil in a soup pot over high heat, uncovered. Reduce the heat to low, then cover and simmer for 45 minutes. After cooking, remove from heat and let sit for 10 minutes with the lid on, then fluff the rice.
- Toward the end of the rice cooking (or during cooling), add 1 tablespoon of water to a large frying pan over medium-high heat. Once the water starts to sputter, add the mushrooms and asparagus, and cook while stirring for about 5 minutes, adding a little water as needed, until the asparagus is tender (but not over-cooked). Remove from heat.
- Add to the pot of rice: the cooked mushrooms and asparagus, the peas, green onions, chopped pecans (if using), and tarragon.
- Blend the dressing ingredients (lemon juice, mustard, and garlic) in a small blender, and stir into the pot of rice and vegetables. I like to serve this warm, but it can be served cold as well. Garnish if desired with a bit more chopped pecans.
Mushrooms: I think shiitake mushrooms pair nicely with asparagus, but feel free to use other types as well (oyster, cremini, white).
Fresh herbs: Likewise, I think tarragon goes really well with mushrooms and asparagus, but fresh dill or parsley would work too.
Mustard: If you don’t like mustard, just leave it out; it will still taste great.
To save time, cook the rice the morning of or day before.
- Serving Size: 1 cup (1/8 recipe)
- Calories: 160
- Sugar: 3.6g
- Sodium: 78.4mg
- Fat: 3.7g
- Saturated Fat: 0.4g
- Carbohydrates: 27.6g
- Fiber: 4.4g
- Protein: 5.5g
- Cholesterol: 0