Mushroom Asparagus Wild Rice

Mushroom and Asparagus Wild Rice works as a hearty main course and a beautiful side dish. This dish combines the earthly flavors of mushrooms with spring asparagus and wild rice.

Course Main Course

Cuisine American

Keyword mushroom asparagus wild rice

Prep Time 25

Cook Time 35

Total Time 1

Servings people

Calories 204kcal

Author Alysen Heil

Ingredients

1 T olive oil
1 medium onion diced
8 oz bella mushrooms diced
8 oz white button mushrooms diced
2 cups fresh asparagus cut into 1 inch segments (tough ends removed)
1 t thyme
1 ½ cup wild rice
1 T Bragg's Amino or GF soy sauce
3 cup Vegetable Broth

Instructions

In a deep skillet heat the oil over medium heat. Saute onion, mushrooms and asparagus until mushrooms brown.
Add in thyme
Stir in rice and Braggs.
Pour saute mixture into an oiled 9x13 pan. Top with 3 cups of vegetable broth and 1 cup of water, gently stir.
Cover casserole and bake at 375 degrees F for 45 minutes.
Remove cover and bake for an additional 25-30 or until rice is soft.
Remove from oven. Remove cover and let stand for 5 minutes.
ENJOY!

Notes

This recipe was inspired by a rice pilaf recipe that was posted by Vegetarian Times.

Nutrition